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JeannieGA - Posted February 19, 2004 04:23 AM
This is one of my favorite corn recipes from a restaurant in San Francisco.
Gulliver's Creamed Corn
2 (20-ounce) packages frozen corn
1 cup (8 ounces) whipping cream
1 cup (8 ounces) milk
1 teaspoon salt
6 teaspoons sugar
Pinch of white or cayenne pepper
2 tablespoons melted butter
2 tablespoon all-purpose flour
Combine all ingredients, except butter and flour, 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.
Serves 8.
Variation: Put finished corn in heat proof casserole, sprinkle with Parmesan cheese and place under a broiler until evenly browned.
This is one of my favorite corn recipes from a restaurant in San Francisco.
Gulliver's Creamed Corn
2 (20-ounce) packages frozen corn
1 cup (8 ounces) whipping cream
1 cup (8 ounces) milk
1 teaspoon salt
6 teaspoons sugar
Pinch of white or cayenne pepper
2 tablespoons melted butter
2 tablespoon all-purpose flour
Combine all ingredients, except butter and flour, 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.
Serves 8.
Variation: Put finished corn in heat proof casserole, sprinkle with Parmesan cheese and place under a broiler until evenly browned.