Traditional English Tavern Creamed Corn

Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a recipe from Gulliver's Restaurant in Irvine, Ca. My family started a tradition years ago to make prime rib, Yorkshire pudding, creamed corn and trifle for Christmas dinner. This recipe is so easy and very delicious. I like it sweeter, so I add more sugar. The last two ingredients are called "Roux" and they are what make the creamed corn thicken. Enjoy!

Ingredients Nutrition

Directions

  1. Combine all ingredients except the last two (roux) in a pot and bring to a boil.
  2. For roux: blend butter with flour in a separate bowl, whisk a little at a time into the hot corn mixture, combine well and remove from heat.
  3. Serve.
Most Helpful

5 5

Just what I have been looking for. Made this as a side dish to roast sticky chicken ( Roast "Sticky" Chicken) and cornbread. Be careful not to use too much flour or it gets too thick. Thank you for posting.