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 Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

295 calories; protein 6.3g 13% DV; carbohydrates 38.7g 13% DV; fat 15.6g 24% DV; cholesterol 50.8mg 17% DV; sodium 356.2mg 14% DV. Full Nutrition

Reviews (126)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2006
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! Read More
(125)

Most helpful critical review

Rating: 3 stars
08/17/2010
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. Read More
(3)
148 Ratings
  • 5 star values: 118
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
12/22/2006
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! Read More
(125)
Rating: 5 stars
11/23/2007
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 the top with a thin layer of dried bread crumbs and a T. of butter and put it in the oven at 350 to heat back up. This was very good!! Everyone ate it and really enjoyed it. My brother in law who said he "hated" cream corn tried it. He said "I had not had this since I was a kid -- my tastes must have changed -- THIS IS SO GREAT!" His wife then told him "this is not the garbage out of the can -- and calling this 'cream corn' is an insult." This recipe is going in my bag of tricks! Read More
(85)
Rating: 5 stars
10/31/2006
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 sprinkled on top and then is browned under the broiler for a few mins. Definately an only once or twice a year treat!! Read More
(45)
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Rating: 4 stars
11/09/2004
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 knows how to create enough flavor without it! Finally I substituted milk for the whipping cream and light butter for the butter and it was just fine if not quite as yummy as with richer ingredients. Read More
(19)
Rating: 5 stars
12/26/2005
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 and just put a dash of cayenne pepper before serving. This side dish is HONESTLY TO DIE FOR!!! IMO you don't need the accent or msg. Read More
(19)
Rating: 5 stars
12/06/2008
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. Read More
(19)
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Rating: 5 stars
11/26/2005
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! Read More
(16)
Rating: 5 stars
12/26/2007
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 white pepper. I may increase the cayenne slightly the next time. As promised it thickened up beautifully but didn't get gloppy as it sat on the table. This was well liked by everyone and something that I will enclude in special future dinners. Thanks so much. Read More
(15)
Rating: 4 stars
01/03/2012
Very good! Note to self: adding 2 oz cream cheese makes this perfect when scaled for 6 servings using a 2 lb bag of corn. (serves 10/12 for holiday meals) Use immersion blender to break up a bit (1/8 to 1/4) of the corn for a more "creamed corn" texture. Read More
(14)
Rating: 3 stars
08/17/2010
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. Read More
(3)