This is not a picture I took. It is off the internet. But this is the recipe we use for creamed corn. It is the best on the planet. Several years ago there was a restaurant in southern California named Gulliver's. There were several of them actually that dotted the map. It specialized in prime rib, yorkshire pudding and creamed corn dinners. It was a nice restaurant and I can't even speculate why they closed up, but they did. They had so many requests for their creamed corn recipe that they printed it in the newspaper. So here it is, and I dare you to find a better one!
(We served this at Nats and Rob's graduation dinner.)
CREAMED CORN
from Gulliver's Restaurant
2--20 ounce packages frozen corn
1 cup whipping cream
1 cup milk
1 teaspoon salt
2 Tablespoons sugar
Pinch of white or cayenne pepper (I prefer cayenne pepper)
2 Tablespoons butter, melted
2 Tablespoons flour
1. Combine all ingredients except for butter and flour, and bring to a boil slowly. Turn down and simmer for 5 minutes.
2. In a small dish, melt butter, add flour and stir to combine. Add to corn and mix well. Simmer and stir for a few minutes. Remove from heat, and serve.
Serves 8
Variation: Put finished corn in heat proof casserole. Sprinkle with parmesan cheese and broil until evenly browned. (This is really good too!)
