Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Vegetables

2 bags frozen kernel corn
1 1/2 cups whipping cream
2 teaspoons salt
1 teaspoon sugar
3 tablespoons flour mixed with
3 tablespoons butter
1/2 cup Parmesan cheese — grated

Bring the whipping cream to a boil. Reduce the heat and add corn. Simmer for 5 minutes. Stir in salt, and sugar. Make a paste out of the butter and flour, and stir into the corn and cook until thickened. Turn corn into oven proof dish, sprinkle with cheese and dot with butter. Refrigerate up to 4 days. Bake at 350° for 30 minutes.

Per Serving (excluding unknown items): 253 Calories; 23g Fat (77.6% calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 688mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

NOTES: From: Crook and Chase show