Traditional English Tavern Creamed Corn

“This is a recipe from Gulliver's Restaurant in Irvine, Ca. My family started a tradition years ago to make prime rib, Yorkshire pudding, creamed corn and trifle for Christmas dinner. This recipe is so easy and very delicious. I like it sweeter, so I add more sugar. The last two ingredients are called "Roux" and they are what make the creamed corn thicken. Enjoy!”
READY IN:
25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients except the last two (roux) in a pot and bring to a boil.
  2. For roux: blend butter with flour in a separate bowl, whisk a little at a time into the hot corn mixture, combine well and remove from heat.
  3. Serve.

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