1. Butter baking dish and sprinkle with 3 T Parmesan, tilting pan to distribute cheese.
2. Bring the whipping cream to a boil, reduce heat and add corn.
3. Simmer 5 minutes.
4. Stir in salt and sugar.
5. Make paste with 3 T butter and 3 T flour and stir into corn.
6. Cook until thickened.
7. Pour into baking dish, sprinkle with cheese and dot with butter.
8. Refrigerate for up to 4 days but do not freeze.
9. Bake at 350 for 30 minutes or until bubbling and golden brown.