Old Fashioned Cream Corn

"From Gulliver's Restaurant across from John Wayne Airport. Also available on their web site gulliversrestaurant.com"
photo by faeriemyst photo by faeriemyst
photo by faeriemyst
photo by faeriemyst photo by faeriemyst
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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!
  2. 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!
  3. Delicious. I will definitely be making this again.
  4. Great creamed corn recipe. Love it!
  5. 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.


  1. 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! :)



Find More Recipes