Sunday Supper Secrets...Parmesan Cream Corn

I'm not trying to offend anyone BUT, I seriously HATE creamed corn. You know, that horrible crap in a can...emphasis on the word crap...YUCKO!

So, I have to admit when I saw this dish on my sister Ellen's table at Christmas Dinner I was a little nervous.

But it smelled so, mmm...parmesany. And I love parmesan cheese.

I was intrigued.

I took a polite helping.

The Heavens opened, Angels began singing the Hallelujah Choir, and I was cream-corn-born-again. I ate half the pan. This is my new favorite thing and it's so simple and super easy.

Here's What You'll Need:

6 cups frozen corn
2 cups heavy cream
4 tablespoons butter
1/2 tablespoon sugar
1 teaspoon salt
2 tablespoons flour
1 cup shredded parmesan cheese
1/4 cup grated parmesan cheese
Plus another 1/4 cup each shredded and grated parmesan cheese for topping


Here's What You'll Do:

Set aside parmesan cheese.
In large pot combine all other ingredients.
Stirring constantly, bring to full boil.
Add in the 1 cup shredded and the 1/4 cup grated parmesan cheese, stir until melted.
Pour into casserole dish.
Sprinkle the remaining parmesan cheese all over the top.
Bake at 350 degrees for 25-30 until bubbly and golden brown.
To finish off browning, broil if necessary.

Bon Appetit!