Print Recipe
No ratings yet

Gulliver’s Corn

Course: Side Dishes
1st Gen Author: Fred Lybbert

Ingredients

  • 1 16 oz pkg frozen corn
  • 1½ cup whipping cream
  • 1 tsp salt
  • 1 tsp sugar
  • 3 Tbsp flour
  • 3 Tbsp butter, melted
  • 3 Tbsp grated parmesan cheese
  • ½ cup grated marmesan cheese
  • 2 Tbsp butter
  • Dash white or cayenne pepper

Instructions

  • Butter baking dish and sprinkle with 3 Tbsp Parmesan, tilting pan to distribute cheese.
  • Bring the whipping cream to a boil, reduce heat and add corn.
  • Simmer 5 minutes.
  • Stir in salt and sugar.
  • Make paste with 3 Tbsp butter and 3 Tbsp flour and stir into corn
  • Cook until thickened
  • Pour into baking dish, sprinkle with cheese and dot with butter.
  • Refrigerate for up to 4 days but do not freeze
  • Bake at 350 for 30 minutes or until bubbling and golden brown
  • I'm usually more generous with the parmesan cheese and butter. Why not!?! So GOOD!!!