Parmesan-Crusted Creamed Corn

By cacelias

This is delicious and a must have at Christmas dinner. Alex's favorite!

Recipe from Diane Phillips, "The Diva's Famous Do-Ahead Thanksgiving Dinner"

Ingredients

• 6 tablespoons unsalted butter, melted
• 2/3 cup freshly grated parmesan cheese
• 1 1/2 cups heavy cream
• 2- 16 oz. packages frozen white corn, defrosted
• 2 teaspoons salt
• 1 teaspoon sugar
• 3 tablespoons all-purpose flour

Preparation

Step 1

Preheat the oven to 350 degrees. Brush a 9x13 baking dish with some of the butter.

Sprinkle 1/3 cup of the cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter. You can also use 10- 4 oz. ramekins for individual servings.

In a large saucepan, heat the cream until it begins to boil. Add the corn, salt, and sugar; and heat, stirring occasionally, until the mixture is almost at a boil.

In the meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the saucepan and cook until thickened and the liquid comes to a boil. Remove the pan from the heat, transfer the mixture to the prepared dish (or ramekins), and sprinkle with the remaining 1/3 cup of parmesan.

*At this point you can let cool, cover, refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.

Bake the corn until bubbling and golden brown, about 30 minutes. Individual ramekins will take about 15-20 minutes. Serve immediately.