A few years ago I had a request for creamed corn for our Thanksgiving dinner. Although this was one of my favorite side dishes as a kid, I had never made it. In a collection of recipes, L-USC-ious, that one of my sorority sisters gave me, I found exactly what I was looking for. And, YES, it tasted just as good as I remember when I ordered it from Gulliver’s.
Although it has cream in it, it is really not too heavy. I almost always double the recipe because it is such a hit and makes a perfect leftover for my family to take home.
This is the corn before it thickens with the roux.
On Thanksgiving morning I prepare it on the stove and then slowly heat it up later that day for the Thanksgiving meal. One year I prepared it the day before and warmed it up on the stove. You can also serve it with chives, scallions, bacon or pepper to be passed so that everyone could top it with a little bit more flavor if desired.
This is a tried and true easy recipe and tastes just like the famous creamed corn served at the old world restaurant, Gulliver’s in Orange County. Our family can always expect this side dish with our Turkey at the Van Boom Thanksgiving table each year. Enjoy!