Sunday, December 12, 2010

Gulliver's Creamed Corn

If you Google "Gulliver's Corn" this recipe comes up about 9,000 times so it certainly has a small cult following. Apparently it hailed from a famous San Francisco restaurant but as far as I'm concerned, it's just another great recipe that hails from my mother's table. Certainly decedent but holiday worthy.

Gulliver's Creamed Corn

6 Tbls. butter, melted
2/3 cup freshly grated Parmesan cheese
1 1/2 cups heavy cream (I think one could use a combo of milk and cream to cut the ridiculousness of it all just a bit!)
2 16oz. bags frozen sweet corn
2 tsps. salt
1 tsp. sugar
3 Tbls. flour

Preheat oven to 350 degrees. Brush a 9x13 casserole dish with some of the melted butter. Sprinkle with about a third of the cheese or enough to lightly coat the bottom of the dish. In a 4-quart saucepan or deep saute pan heat cream, salt, sugar until almost boiling. Add corn and cook a few minutes until corn is heated. In a small and separate bowl mix the rest of the melted butter with the flour to make a paste. Slowly mix paste into corn mixture and mix until thickened. Carefully pour corn into dish and then top with remaining cheese. Bake for 30 minutes or until bubbling and the cheese slightly browns.

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