By Ted Mizerek on January 11, 2004
Photo by faeriemyst
Photo by faeriemyst
"From Gulliver's Restaurant across from John Wayne Airport. Also available on their web site gulliversrestaurant.com"
Serving Size: 1 (207 g)
Servings Per Recipe: 6
"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."
"This was outstanding! I'd never made creamed corn before but certainly will make this for many years to come!"
"I've had creamed corn only once at Rudys. I liked it so i decided to make some at home. This recipe hit the spot. Very good. I used half and half instead of whipping cream."
"Everyone enjoyed this, even those who don't like creamed corn. One suggestion is to reduce or skip the sugar if your corn is sweet."
"Everyone loved this! Delicious without being too heavy. Thanks for sharing the recipe!"
"Did not turn out. Taste too rich for me. Will not make again."
"This is great. I used a tiny bit less sugar that the recipe called for. I loved how super easy this recipe was, and it sure was tasty too! My husband really liked it. Thanks for posting!"
"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!"
"L. W. Taylor was right -- this is the closest I have found to the Rudy's Creamed Corn in Texas. Absolutely delicious. I only had a 32 oz. pkg. of corn and it worked out fine. Thanks Sue Masters"
"I was looking for a recipe that tasted as good as the creamed corn at Rudy's BBQ in Austin and I do believe this is it! I used white pepper and put some parm cheese in it and also used fresh corn...the longer it cooked, the better it tasted. Thanks so much for this great recipe...I tried it for Thanksgiving and will be making it again real soon."
"We've been using this recipe at family gatherings for years and it's always a crowd favorite. Even the little ones that refuse to eat veggies absolutely LOVE it. We always make lots because leftovers are just as tasty."
"I made this with regular pepper and used soy milk instead of homogenized. The creamed corn turned out wonderful and I fully expect to make this again. I will be using this in a corn souffle and hope it'll turn out as good as just the creamed corn alone! I highly recommend this recipe, especially since it is so easy and tastes so great! :)"
"I am EXPECTED to make this for every Thanksgiving & Christmas. Everyone loves it! Good thing it SO EASY! :)"
"Served this to my extended family for Thanksgiving and received rave reviews from adults and kids alike."
"I made this for Thanksgiving.It was so easy and delicious. I cooked it the day before and reheated on the big day.Its definately going to be on our Xmas table. [img]http://bestsmileys.com/eating1/15.gif[/img]"
"I made this for my family (minus the cayenne pepper) and it was sooo wonderful! We had people drop by for dinner that night and they raved about how good it was. This is a must have recipe and I will make it over and over again. Thanks so much!"
"I love this stuff! I first had it at a Thanksgiving dinner at my aunt's house. Had to have the recipe. I believe that she skipped the cayenne - I prefer to sub black pepper. The cayenne is just a bit too spicy for our tastes. It is absolutely wonderful. Glad to see it posted here! "
"Made this tonite and as always forgot to take a pic!! I think next time I will skip the cayenne and do black, a little too spicy for the little ones. And maybe 1 less t of sugar, other than that-VERY good taste! I have never made this before, only had it twice in my life but had a huge amnt of left over corn from my memorial day bbq so I decided to give it a try. I used fresh corn and also subsituted 1/2 & 1/2 for the whipping cream because it's what I had. We all loved it and will make again! Thanks so much for sharing your recipe~~"