Gulliver's Corn

• 2 bags frozen kernel corn (defrosted)
• 1-1/2 cups (350 ml) whipping cream
• 2 tsp (10 ml). salt
• 1 tsp (5 ml). sugar
• 3 tbsp (45 ml). flour mixed with 3 tbsp (45 ml). butter
• 1/2 cup (125 ml) grated Parmesan cheese

1. Bring whipping cream to a boil.
2. Reduce the heat and add corn.
3. Simmer for 5 minutes.
4. Stir in salt and sugar.
5. Make a paste out of the butter and flour, and stir into the corn and cook until thickened.
6. Turn into oven proof dish, sprinkle with cheese and dot with butter.
7. Refrigerate up to 4 days.
8. Bake at 350 degrees (175 C.) for 30 minutes or until bubbling and golden brown.

frozen kernel corn, whipping cream, salt, sugar, flour, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/0008FE (may not work)