Parmesan-Crusted Creamed Corn - cooking recipe

Ingredients

6 tablespoons unsalted butter, melted
2/3 cup freshly grated parmesan cheese
1 1/2 cups heavy cream
2 (16 ounce) packages frozen white corn, defrosted
2 teaspoons salt
1 teaspoon sugar
3 tablespoons all-purpose flour

Preparation

Preheat oven to 350\u00b0; brush a 13 x 9 inch baking dish with some of the butter.
Sprinkle 1/3 cup of cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter.
In a big saucepan, heat the cream until it begins to boil; add in the corn, salt, and sugar; heat, stirring occasionally, until the mixture is almost at a boil.
In the meantime, make a paste out of the remaining melted butter and the flour.
Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.
Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.
**At this point, you can let cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month; bring to room temperature before continuing.
Bake about 30 minutes, until corn is bubbling and golden; serve immediately.