Parmesan-Crusted Creamed Corn

1. 1

   Preheat oven to 350u00b0; brush a 13 x 9 inch baking dish with some of the butter.

2. 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. 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. 4

   In the meantime, make a paste out of the remaining melted butter and the flour.

5. 5

   Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.

6. 6

   Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.

7. 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. 8

   Bake about 30 minutes, until corn is bubbling and golden; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.