serves 6
1 16 oz. package corn, frozen
1 cup whipping cream
1 teaspoon salt
1 teaspoon sugar
butter, or margarine
2 teaspoons flour
Parmesan cheese
Thaw corn, and combine with whipping cream in saucepan.
Bring to a boil, reduce heat and simmer 5 minutes. Stir in
salt and sugar. Melt 2 teaspoons butter in a small pan and stir
in flour. Stir butter-flour roux into corn mixture and cook until
slightly thickened. Turn corn into ovenproof casserole,
sprinkle with cheese, and dot with butter.
Bake for 15 to 20 minutes till hot.