This was a HUGE hit with our Thanksgiving dinner, provided here in it's entirety from BigOven.com
The recipe is presented without resizing, providing 6 servings
A savory, creamy and rich dish that is perfect for holiday meals. A crusty cheesy top resembles the crust of french onion soup. It is a family favorite for us. Simple to make and it travels well.
- 20 bag frozen corn (keep frozen)
- 1/2 cup whipping Cream
- 1/2 cup Whole Milk
- 1/2 teaspoon salt
- 1 tablespoon Sugar
- dash cayenne pepper
- 2 tablespoons butter
- 1 tablespoon Flour
- 3/4 cup parmesan cheese
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.
If you are taking the dish to a get together, refrigerate after removing from heat, reheat in the oven and finish with parmesan when heated through.