12 oz. whipping cream
1 lb. frozen kernel corn
1 1/2 TB melted butter
1 1/2 TB flour
2 TB sugar
1/2 tsp. salt
Pinch of white pepper
3 TB Parmesan cheese
Combine corn, cream, salt and white pepper in a pot and bring to a boil. Simmer 5 minutes. Make a roux from butter and flour, add corn mixture, mix well and remove from heat. Transfer corn mixture to casserole dish, sprinkle with Parmesan cheese and brown under broiler. Serves 6.
Submitted by Juli
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