Parmesan-Crusted Creamed Corn |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Diane Phillips Ingredients:
6 tablespoons unsalted butter, melted |
2/3 cup freshly grated parmesan cheese |
1 1/2 cups heavy cream |
2 (16 ounce) packages frozen white corn, defrosted |
2 teaspoons salt |
1 teaspoon sugar |
3 tablespoons all-purpose flour |
Directions:
1. Preheat oven to 350°; brush a 13 x 9 inch baking dish with some of the butter.
2. Sprinkle 1/3 cup of cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter.
3. In a big saucepan, heat the cream until it begins to boil; add in the corn, salt, and sugar; heat, stirring occasionally, until the mixture is almost at a boil.
4. In the meantime, make a paste out of the remaining melted butter and the flour.
5. Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.
6. Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.
7. **At this point, you can let cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month; bring to room temperature before continuing.
8. Bake about 30 minutes, until corn is bubbling and golden; serve immediately.
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