This is my sister Rae's famous recipe for a delicious corn side dish. It's Corn with Cream. NOT to be confused with creamed corn, which is disgusting in my opinion! This is yummy yummy yummy, I get requests for the recipe every time I make it.
A Thanksgiving/Christmas staple dish at my house! This makes a very full 13x9 dish, can be halved if you don’t need that much.
48 ounces frozen baby kernel white corn or equivalent (three 16 oz pkgs)
1 Pint Whipping Cream
1 Pint Half and Half
2 Teaspoons Salt
½ Teaspoon Accent (optional)
4 Teaspoons Sugar
½ Teaspoon White Pepper or Cayenne
4 Tbsp melted Butter
4 Tbsp Flour or tapioca flour
About ½ Cup Parmesan cheese for topping
Thaw corn in the package in warm water before beginning or you end up with a frozen lumpy corn-sicle!
Mix Corn, Cream, Half and Half, Salt, Accent, Sugar, and Pepper together in a large pan. Mix Thoroughly and bring to a boil and simmer 5 minutes.
While simmering corn mixture, mix together the melted butter and flour. Add to corn and cook until the mixture is thick. Be careful not to scorch it.
Fold finished corn into a 13x9 casserole dish. Cover the top with a layer of parmesan cheese, as light or as thick as you like. I use an even layer that covers the corn about 1/8” thick.
Broil the dish under the broiler in your oven, watching it carefully. Broil until the cheese will browns a little but doesn’t burn!
grt
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