Gulliver's Corn

By kaydeis

Ingredients

• 32 oz frozen white kernel corn, defrosted. (I like a bag of white and a bag of yellow. Otherwise the dish really just looks white when finished)
• 1 1/2 cups whipping cream (light)
• 2 tsp salt
• 1 tsp sugar
• 3 Tbs flour mixed with
• 3 Tbs butter, melted
• 1/2 cup grated parmesan cheese. (We use the TJ's grated parm/romano blend)
• Few knobs of butter.

Preparation

Step 1

1. Butter an ovenproof baking dish and sprinkle with 2 - 3 Tbsp parm over the butter.

2. Bring whipping cream to a boil. Reduce heat and add corn. Simmer 5 minutes. Stir in salt and sugar.

3. Make a paste of the butter and flour and stir into the corn and cook until the mixture boils and thickens.

4. Turn corn into prepared dish, sprinkle with cheese and dot with butter.

5. Bake at 350 for 30 minutes or til golden brown and bubbly.

6. Can be prepared and refrigerated for 4 days or frozen for 1 month.

Servings: 12

Nutrition Facts
Nutrition (per serving): 211 calories, 127 calories from fat, 14.6g total fat, 46.2mg cholesterol, 464.2mg sodium, 196.2mg potassium, 18.6g carbohydrates, 1.9g fiber, 3g sugar, 4.8g protein, 4.2 points.