This post comes from my Mom, Cheryl, who I’ve finally coerced into giving up her recipe for creamed corn. I know what you’re thinking… Creamed corn? But there’s nothing quite like this. It’s a staple at my family’s holiday table, and perhaps you’ll add it to yours this year too…
A little history on this recipe:
When I was growing up in the San Francisco Bay Area my Dad had a favorite restaurant called Gullivers. He would love to gather the whole family there as often as budget and time allowed. It was a meat and potatoes place and designed along the lines of King Arthur’s court. It was a huge beamed room with wooden tables and benches and everything was served on pewter dishes. They served the best prime rib around. All the servers were dressed in period costumes and the food was awesome, the atmosphere loud and bawdy and it was a great fun place to go. As we got older and our family grew, we went to Gullivers less and less simply because it was too hard to get everyone there at the same time and no one had the money. We were all starting our families, buying houses etc. So my dad got the idea to create Gullivers at home!
He could do the prime rib and the Yorkshire pudding and the garlic mashed potatoes, and serve the wine, but he simply could not recreate the best side dish ever. Gullivers made a creamed corn that was to die for. My dad tried and tried and it just wasn’t the same. So he went back to Gullivers and simply asked for the recipe. The manager claimed that they could not give it out. My dad did not give up easily once he got something in his head. So, my dad being my dad, simply charmed one of the female servers and she gave him the recipe!
It became a Clements family tradition that every Christmas my dad served prime rib, garlic mashed potatoes, and Gullivers corn. When I moved to Colorado and wasn’t near my family for the holidays, I asked my dad for the recipe so that I could continue the tradition for my own family. All these years later, it is still a staple at our Christmas table and is so popular that it even shows up at Thanksgiving alongside the turkey. I have now passed the recipe along to my children so that they can continue to carry on the tradition. Literally, every time I make it, I think very tenderly of my dad! I hope you will enjoy it as well!
- 20 oz frozen corn
- 8 oz whipping cream
- 8 oz milk
- 1 tsp salt
- 6 tsp sugar
- pinch of white pepper
- 2 tbsp melted butter
- 2 tbsp flour
- Mix corn, cream, milk, salt, sugar, pepper in a sauce pan. Cook on LOW heat until bubbly.
- Watch carefully so it does not boil. Cook about six minutes. Longer is ok as long as you keep the heat on LOW.
- Make the roux and add in small batches.
- Continue to stir to mix in roux and keep the heat low until the mixture becomes thick and creamy.
Makes about six good size servings. I don’t know if it freezes well because I have never had any leftovers!
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