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

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• 2 tablespoons soft butter
• 2 tablespoons flour
• 1 pinch of White Pepper

1. Bring first 5 ingredients to a boil and simmer for 5 minutes.
2. Meanwhile blend the flour, butter, and white pepper together.
3. Add the flour mixture to the simmering corn and stir and watch carefully as the mixture thickens.
4. 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.