Friday, March 8, 2013

Gulliver's Corn

Corn and dairy are two of the top allergens, but if you still eat them, this is a great recipe. My mom originally got this recipe from a family friend 20-30 years ago and has been making it for holiday gatherings ever since. This version of Gulliver's corn is gluten-free and refined sugar-free.

4 lbs frozen corn
2 c half-n-half
2 tsp salt
4 tsp palm sugar
2 tbsp butter, plus extra
3 tbsp gluten-free flour
3 c shredded parmesan cheese

Bring corn and half-n-half to a boil in a dutch oven. Start it at medium heat and gradually bring it to medium-high, stirring. When you see bubbles, turn off the heat and add the salt and palm sugar. Melt the butter and add the flour to make a paste. Stir the paste into the corn mixture until it becomes thick. Pour the corn mixture into a large, sprayed roasting pan, and sprinkle the parmesan over the top. Drop pats of butter on top of the parmesan. Broil, uncovered, for 8-10 minutes or until cheese is golden. Serves 16-20.

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