Prep 10 mins
Cook 20 mins
From Gulliver's Restaurant across from John Wayne Airport. Also available on their web site gulliversrestaurant.com
- 2 (1133.98 g) packagefrozen kernel corn
- 226.79 g whipping cream
- 226.79 g homogenized milk
- 4.92 ml salt
- 29.57 ml sugar
- 0.25 ml white pepper or 0.25 ml cayenne pepper
- 29.58 ml melted butter
- 29.58 ml flour
- Combine all ingredients except last two in a pot and bring to a boil.
- Blend butter with flour, add to the corn, mix well and remove from heat.
With a couple of tweeks I believe this is VERY close to Rudy's. It was delicious! I used 10 ounces of corn; I cut the recipe in half (I didn't want to waste half-n-half if it was yucky.) As noted I used half-n-half because that's what I had. I did, however, end up using the 2T of flour and 2T of butter and added one additional tablespoon (Yes, tablespoon) of sugar. I loved this and will make it again in full size portions. Thanks for posting!
I have made this recipe for the last twenty years. Its a Thanksgiving tradition! A few suggestions: Thaw corn first. I use Trader Joes frozen cut white corn. I also use half and half instead of whipping cream. I add some of the cream to my roux (butter and flour) before mixing it into the corn. After preparing I put it in a pretty baking dish with pats of butter and fresh grated parmesan. It can then go in the fridge sometimes I make it the night before or straight into the oven. Heat through till bubbly and a little brown on top! A splurge but worth every bite, YUMMY!
I decided to make this for Thanksgiving as my sister has gone gluten free and I wasn't sure what they put in canned cream corn. This was so good that my sister and I devoured it! From now on I'll be making this for all holidays and I will never buy that junk in the can that they try to pass off as creamed corn again.