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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Linda Ginther of Oregon The recipe did not say how many ounces the bags of corn were, so I'm guessing 8 ounces. Let me know if you think it should be more. Ingredients:
2 (8 ounce) bags frozen corn kernels, defrosted |
1 1/2 cups whipping cream |
2 teaspoons salt |
1 teaspoon sugar |
3 tablespoons flour |
3 tablespoons butter |
1/2 cup grated parmesan cheese |
butter, for dotting |
Directions:
1. Bring the whipping cream to a boil.
2. Reduce the heat and add corn simmering for 5 minutes.
3. Stir in salt, and sugar.
4. Make a paste out of the butter and flour, and stir into the corn and cook until thickened.
5. Turn corn into oven proof dish, sprinkle with cheese and dot with extra butter.
6. Referigerate up to 4 days.
7. Bake at 350 degrees for 30 minutes or until bubbling and golden brown.
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