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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!
I used Evaporated milk over the regular milk
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!
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!!
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.
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.
Rating: 5 stars
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.
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!
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.
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 as if "they only knew". I make this every Thanksgiving and is a huge hit of course. The MSG is key (but they didn't want anyone to know) to the recipe! It's two tablespoons(!) and the sugar measurements are 4/5 tablespoons, but you even it out with more salt if needed(to taste). The whipping cream, milk measurement...must cover the corn (equal amounts of each) to be the PERFECT consistency. We never used parmesean cheese or cheyenne pepper, just white pepper. Add more butter/flour mixture to make a chili like consistency, never thick, unless you like it that way. Just my opinion!