Reviewed: Feb. 23, 2009

Gulliver's still exists!! There is one very close to the John Wayne Airport in Orange County & there may still be one in Marina Del Rey. If you want thicker corn, mix a little cornstartch with cold water, then add to corn. This is a staple on our Thanksgiving table.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MomLid

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Corona, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2009

very good WITHOUT MSG. didn't change it at all - the only thing is that i go in with a masher at the very end to break up the kernels a bit. word of advice - do not try to do this without thawing completely! has been a hit at every holiday dinner for years now. thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mrs.kim

Cooking Level: Intermediate

Living In: San Pedro, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

LOVE this recipe. Warning to others, I was a little heavy on the cayenne and everyone noticed. I would make it just as it is next time. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

IBTOUGH

Cooking Level: Expert

Living In: Corona, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2009

Fantastic! I doubled the recipe and made this for a large Thanksgiving crowd and again for a Holiday party. I omitted the MSG, used evaporated milk instead of regular, and used about 25% less corn than suggested. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ShannaB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2009

My mom and I have been making this dish for years, and it's very popular at family gatherings. We do not use the MSG but keep everything else pretty close. I usually add a can of diced, roasted chiles to mine for a different twist. It's a very good recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2009

Only 4 stars but it may have been my fault that it's not a 5. I didn't have any MSG but otherwise followed the directions. The corn didn't become soft, it was still very firm corn. I cooked and cooked it but it still didn't become that creamy texture I was expecting. I did add about 2 extra tablespoons of butter at the end to kind of give it some flavor. I'll try it again using the MSG and maybe a fresh package of frozen corn (mine was kinda old in the freezer).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2009

Delicious take on traditional southern creamed corn-- though I couldn't help but deviate from the recipe and add a bit of green onion for extra flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rollingmayo

Cooking Level: Intermediate

Home Town: Valley, Alabama, USA

Living In: Madison, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

I had this dish @ a Holiday Progressive Dinner, where you went from house to house, eating food @ people's houses. The catch: The food that was served was not made by the host family (ladies in the church drew a name of a HOST HOUSE & COURSE, then dropped it off at the house before the party started). Therefore, all the hostess could tell me about this dish was that it had CORN & WHIPPING CREAM. So when I got home that night, I looked it up here & found this recipe. I made it for my ENTIRE family of 22 on Christmas day, served alongside already prepared Ham, Turkey, mashed potatoes & stuffing. No one knew what was homemade & what was restaurant-bought! It was so good ... and so easy to make! My mom is recovering from complications involved with her cancer, so this was the first year that my dad & I were put to work in the kitchen (hince, the prepared turkey, ham, etc). It was fun introductin a new dish & starting a new tradition for us ... and it being so easy for me was the best part. I felt like a GROWN-UP (I turn 30 this year) cooking Christmas dinner for the first time. It was a success! This recipe is DELICIOUS ... and will be used for more than just HOLIDAYS!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PreschoolMommy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2008

I made this on Chistmas day and it was a huge hit! I will definately make this again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Libitina72

Cooking Level: Beginning

Living In: Yonkers, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2008

Super easy and delicious. I made half the recipe exactly as written using cayenne pepper and no MSG. Just before serving I added shredded parmesan cheese.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Coot226

Home Town: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2008

I made this for Thanksgiving dinner. It was fast, easy and delicious! I cut the recipe in half and used half and half rather than milk and whipping cream. I did not use MSG, just aprox 1/8 t ceyenne pepper. DELICIOUS!! My picky husband loved it. Finaly a nice holiday vegetable that he will eat! Thanks Debby!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

heybejay

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

This was fantastic! I couldn't find MSG so I used Johnny's poultry seasoning instead (it contains MSG). I had to add twice as much flour to thicken it up. I then transferred it to a baking dish, sprinkled w/ parmesan cheese and baked at 375 until cheese was melted. It was delicious and there were no leftovers!Thank you for a great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

yekaterina81

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

Made for Thanksgiving '08. Everyone loved it! Easy & tasted just as good as leftovers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

LOVE this recipe. The cream corn was a favorite at Thanksgiving this year.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HH<3'sJH

Cooking Level: Intermediate

Home Town: New Smyrna Beach, Florida, USA

Living In: Blowing Rock, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2008

I worked at the Gullivers in Marina del Rey for years and I personally know that this is not the TRUE recipe, although works, is not the real flavor. We used to give out a card/recipe to those who asked for it but it was NOT the recipe. And we used to snicker about it as if "they only knew". I make this every Thanksgiving and is a huge hit of course. The MSG is key (but they didn't want anyone to know) to the recipe! It's two tablespoons(!) and the sugar measurements are 4/5 tablespoons, but you even it out with more salt if needed(to taste). The whipping cream, milk measurement...must cover the corn (equal amounts of each) to be the PERFECT consistency. We never used parmesean cheese or cheyenne pepper, just white pepper. Add more butter/flour mixture to make a chili like consistency, never thick, unless you like it that way. Just my opinion!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

gayleg

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2008

My family used to eat at Gulliver's and the thing I remember the most is the cream corn. I am so happy I found this recipe, and so is my family!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

amarie83

Cooking Level: Intermediate

Home Town: San Leandro, California, USA

Living In: Hayward, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2008

My mother has been making this FOR MANY, MANY years, and has always kept it as a "secret" recipe. She brings it to just about every pot luck dinner, simply because it is requested by everyone. Everybody LOVES it, and always asks her for the recipe, but this is one she will not give out. She thought she was only one of a few people in the world that had this recipe....I'm gonna have to break the news to her that her precious recipe is here for all to see...sorry mom!! =( ONE PROBLEM.... This version of the recipe says to use 2- 20oz packages of corn, but you should only be using one. It will not be creamy enough if you use two. If you're going to make a double-batch, (which we always do), then use 2 packages of corn, but make sure you DOUBLE the rest of the recipe. That is the ONLY change this recipe needs!!! I wouldn't add or omit a single thing (besides the msg for health reasons)! This is one recipe that does not need to be "tweaked" in any way. (This is a fantastic recipe, and I recommend it to everybody. It is NOTHING like canned cream corn, (which I dislike very much). This one is a FOR SURE keeper! You are priviledged to have this recipe!!)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lilmama1982

Cooking Level: Intermediate

Home Town: Ontario, California, USA

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2008

This was really good I would not use more than 1 tsp of white pepper tho.... Made the night before and shreaded parm cheese put in over. Heated for 15 minutes on 375, 3 inches from burner to melt cheese and warm. Keeper

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COURTNEY77700

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2008

We have been using this recipe for Thanksgiving and Christmas for OVER 10 years. No leftovers. You can use canned corn (drained) and it still turns out excellant. The resturant still exsists today in Orange County California. Its across for John Wayne Airport.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Soup Lover-Sue

Cooking Level: Intermediate

Home Town: Chino, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2008

Very rich and delicious! I used fat-free half and half instead of whipping cream and milk and quite frankly I don't know how it could have been creamier or more rich with the real stuff. The kids ate it like it was going out of style!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nikki

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Gulliver's Cream Corn

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!