Gulliver Creamed Corn

Adapted from Hong.

Ingredients

• 2 16 oz. bags frozen kernel corn (defrosted)
• 1 1/2 cups whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3 tablespoons flour mixed with 3 tablespoons butter
• 1/2 cup grated parmesan cheese

Directions

1. Bring the whipping cream to a boil. Reduce the heat and add corn. Simmer for 5 minutes. Stir in salt, and sugar. Make a paste out of the butter and flour, and stir into the corn and cook until thickened. Turn corn into oven proof dish, sprinkle with cheese and dot with butter. Can refrigerate up to 4 days. Bake at 350 degrees for 30 minutes or until bubbling and golden brown.

Note: It's very important that you cook the butter/flour for a while to get rid of the flour taste. I'd say about 10 minutes.