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Recipe from Linda Ginther of St. Helens, Ore.
2 bags frozen kernel corn (defrosted)
1 2/2 cups whipping cream
2 teaspoons salt
1 teaspoon sugar
3 tablespoons flour mixed with 3 tablespoons butter
1/2 cup grated parmesan cheese
Bring the whipping cream to a boil. Reduce the heat and add corn. Simmer for 5 minutes. Stir in salt, and sugar. Make a paste out of the butter and flour, and stir into the corn and cook until thickened. Turn corn into oven proof dish, sprinkle with cheese and dot with butter. Referigerate up to 4 days. Bake at 350 degrees for 30 minutes or until bubbling and golden brown. Serves 8.
