submitted by Mike Hamm
2 bags (16 oz each) frozen kernel corn, defrosted (I like to use one bag of white kernel corn and one of yellow.)
1 1/2 C whipping cream.
2 t salt
1 t sugar
3 T flour mixed with 3 T melted butter or margarine
1/3 C grated Parmesan cheese
Butter an ovenproof baking dish. (I like to use those disposable foil pans since I'm generally bringing the dish to someone else's house.) Set aside.
Sprinkle 2-3 T parmesan over the butter, tilting the pan to distribute the cheese.
Bring the whipping cream to a boil. Reduce the heat and add corn. Simmer for 5 minutes.
Stir in salt and sugar.
Make a paste out of the butter and flour, and stir into the corn and cook until the mixture boils and thickens.
Turn corn into ovenproof dish, sprinkle with cheese and dot with butter.
Bake at 350 degrees for 30 minutes or until bubbling and golden brown.
*Note: this dish can be refrigerated for up to 4 days before baking.