Recipe By FoodieWife
Rating
Published Jun 19th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 8 servings Calories 295.3

I have been told that this is the recipe from a (now defunct) restaurant chain the the San Francisco Bay Area. This creamed corn is in a thick and sweet sauce. This isn’t a low-fat side-dish for calorie counters, but once in a while — live it up! Very tasty with a holiday prime rib or turkey dinner. The recipe does call for M.S.G. (Accent) which I have never used. Frankly, it’s delicious and very easy to make, even without the M.S.G.

Recipe Ingredients

  • 2 (20 ounce) packages frozen corn kernels, thawed
  • 1 cup whipping cream
  • 1 cup milk
  • 1 teaspoon salt
  • ¼ teaspoon monosodium glutamate (MSG, or Accent flavor enhancer)
  • 2 tablespoons sugar
  • white or cayenne pepper
  • 2 tablespoons flour
  • 2 tablespoons butter, melted

Cooking Directions

  1. 1 Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
  2. 2 Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

Nutrition Facts

  • Calories 295.3
  • Carbohydrate 38.7 g
  • Cholesterol 50.8 mg
  • Fat 15.6 g
  • Fiber 4.1 g
  • Protein 6.3 g
  • Saturated Fat 9.2 g
  • Sodium 356.2 mg
  • Sugar 9.7 g

Reviews

  1. This recipe is good but I'm looking for another one I found that was a little different. The taste wasn't quite there on this one.
  2. Super easy and delicious. I made half the recipe exactly as written using cayenne pepper and no MSG. Just before serving I added shredded parmesan cheese.
  3. I worked at the Gullivers in Marina del Rey for years and I personally know that this is not the TRUE recipe, although works, is not the real flavor. We used to give out a card/recipe to those who asked for it but it was NOT the recipe. And we used to snicker about it - Read more ...
  4. I wanted to try something a little different as a vegetable for Christmas dinner. Although I find canned creamed corn yucky this recipe appealed to me. It was simple and quick to put together as the turkey was resting. I used evaporated milk instead of regular milk and used a little cayenne and a little - Read more ...
  5. I used Evaporated milk over the regular milk No MSG I made it the day before Thanksgiving and the day of I took it out of the refrigerator an hour and a half before dinner. Let it sit out to come to room temperature. A half hour before dinner I added a parmesan cheese to - Read more ...
  6. Equess3n's friend got the "Hand out Recipe" that leaves out the secret ingredient. Change the milk to evaporated milk and eliminate the sugar and you've got the Gulliver's cream corn that all Californian's came to love!
  7. My family has been making this for the holidays since the early 70's when we use to eat at Gullivers in Southern California. In fact I am required to bring it to every holiday meal or I dont think I would be let in the door! The original recipe includes parmesan cheese doted with butter - Read more ...
  8. I've been making the recipe for the last 8 years. It's a holiday staple in my house and my family and guests ABSOLUTELY love it. I melt the butter in the microwave and then blend flour into it finally I add it to the corn mixture and let simmer. Pour into to a serving dish - Read more ...
  9. This recipe is a family favorite of ours. Made as is with the exception of the MSG. Yes it is wonderfully rich but that's why we serve it only for holiday dinners! Have only received rave reviews and recipe requests for this one!
  10. I was surprised by how well this turns out. A nice homey creamed corn with a little bit of pizazz. I prefer it with cayenne pepper- a nice kick. I did make a few changes: I added some nutmeg to warm it up. I'd never use MSG- some people are allergic and a good cook - Read more ...

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