Best Gullivers Creamed Corn Recipes

Gulliver's Creamed Corn image

Provided by Matthew Molus

Categories Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

2 (20 ounce) packages frozen corn kernels
8 ounces whipping cream
8 ounces whole milk
1 teaspoon salt
6 teaspoons sugar
1 pinch white pepper or 1 pinch cayenne pepper
2 tablespoons melted butter
2 tablespoons flour

Steps:

Combine all ingredients except last two in a pot and bring to a boil.
Simmer 5 minutes.
Blend butter with flour.
Add to the corn.
Mix well and remove from heat.
Variation:.
Put finished corn in heat proof casserole, sprinkle with parmesan cheese and place under a broiler until evenly brown.

Nutrition Facts : Calories 294.1, Fat 15.4, SaturatedFat 9.1, Cholesterol 49.5, Sodium 345.4, Carbohydrate 38.5, Fiber 3, Sugar 4.7, Protein 6.2

Gulliver's Corn image

Provided by LonghornMama

Categories Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) bag frozen corn
1 1/2 cups whipping cream
2 teaspoons salt
1 teaspoon sugar
3 tablespoons flour
3 tablespoons melted butter
3 tablespoons grated parmesan cheese
1/2 cup grated parmesan cheese
2 tablespoons butter

Steps:

Butter baking dish and sprinkle with 3 T Parmesan, tilting pan to distribute cheese.
Bring the whipping cream to a boil, reduce heat and add corn.
Simmer 5 minutes.
Stir in salt and sugar.
Make paste with 3 T butter and 3 T flour and stir into corn.
Cook until thickened.
Pour into baking dish, sprinkle with cheese and dot with butter.
Refrigerate for up to 4 days but do not freeze.
Bake at 350 for 30 minutes or until bubbling and golden brown.

Nutrition Facts : Calories 630.6, Fat 53, SaturatedFat 32.6, Cholesterol 174.7, Sodium 1550.9, Carbohydrate 32.3, Fiber 2.9, Sugar 1.3, Protein 12.3

Gullivers Creamed Corn Recipe - (4.6/5) image

Provided by gstark

Number Of Ingredients 9

1 (24-ounce) bag frozen shoepeg corn (I buy the Pictsweet brand)
8 ounces heavy cream
8 ounces milk
1 teaspoon salt
6 teaspoon sugar
2 tablespoons butter, melted
2 tablespoons flour (or cornstarch for GF)
Pinch white pepper (black pepper is just fine too)
1/2 cup Parmesan cheese, shredded

Steps:

Put corn, cream, sugar and milk in saucepan and bring to a boil. At first it will be a solid frozen mass, just give it time and it will warm up and liquify. Melt butter in microwave and add flour to make a roux (thickener). Will be the consistency of paste. Mix this into the corn. Continue to cook until thickened. Add pepper. Pour into casserole dish (9 x 13-inch if you doubled it) and top with Parmesan cheese. Put into 350°F oven for 20 minutes or until cheese is good and melted!