This Creamed Corn Recipe has been around in our family since the 70’s. It originally came from a restaurant in Southern California called Gulliver’s. I still have the recipe card they were happy to hand out to patrons of the restaurant. This restaurant is still in existence. It makes a great side dish for Prime Rib or steak. I realized I hadn’t posted the recipe on my blog. This will help next Christmas when I search for this dish that I only make once a year!
- 32 ounce package of frozen corn
- 8 ounces whipping cream
- 8 ounces milk
- 1 teaspoon salt
- 6 teaspoons sugar
——————
- 2 tablespoons soft butter
- 2 tablespoons flour
- 1 pinch of White Pepper
- Bring first 5 ingredients to a boil and simmer for 5 minutes.
- Meanwhile blend the flour, butter, and white pepper together.
- Add the flour mixture to the simmering corn and stir and watch carefully as the mixture thickens.
- Serve and enjoy.
Note: Instead of 8 ounces of whipping cream and 8 ounces of milk, I most often just use 16 ounces of Half and Half.


