Ingredients
20 ounce bag frozen corn (keep frozen)
1/2 Cup whipping Cream
1/2 Cup Whole Milk
1/2 tsp salt
1 tbsp Sugar
dash cayenne pepper
2 Tbsp butter
1 Tbsp Flour
3/4 Cup parmesan cheese
Preparation
Combine first 6 ingredients in saucepan (use frozen corn, not defrosted or canned). Simmer 5 minutes until kernels separate.
In a separate pan, melt butter and add flour to make a roux. Once browned, add to corn mixture. Boil 2 minutes. Stir until thickened. Mix in 1/4 Cup of parmesan cheese and remove from heat.
Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly.
