Parmesan-Crusted Creamed Corn

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

1. Preheat oven to 350u0b0; brush a 13 x 9 inch baking dish with some of the butter.
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. 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. In the meantime, make a paste out of the remaining melted butter and the flour.
5. Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.
6. Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.
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. Bake about 30 minutes, until corn is bubbling and golden; serve immediately.

unsalted butter, freshly grated parmesan cheese, heavy cream, frozen white corn, salt, sugar, allpurpose

Taken from www.food.com/recipe/parmesan-crusted-creamed-corn-337232 (may not work)