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Categories:Viewed: 69 - Published at: 3 years ago
Ingredients
- 40 ounces, weight Frozen Corn
- 1 cup Cream
- 1 cup Whole Milk
- 1 teaspoon Salt
- 2 Tablespoons Sugar
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 3 Tablespoons Parmesan Cheese (you Can Add More Or Less Depending On What You Like)
Method
- In a large pot, combine the corn, cream, milk, salt, and sugar. Bring to a boil and simmer for 5 minutes.
- Note: When adding the frozen corn to the milk/cream, the corn should be either thawed or added slowly. When I dumped the corn into the mixture, my cream instantly froze. It still turned out fine, just made stirring difficult.
- Combine butter and flour in a small dish and stir into the corn mixture. Pour corn into a buttered casserole dish. Sprinkle a little Parmesan cheese on top. Bake for 20-25 minutes at 350°F.
- If making the night before, allow the casserole to come to room temperature (or heat up on the stove) before placing it into the oven. The other option would be to put it into the oven when you turn it on so it warms up as the oven does.
