Cream Style Corn

This puts canned cream style corn in it's place. My step-mom makes this and it's one of my favorites. Sometimes I do the Parmsean cheese sometimes not, it's good either way. Cooking and prep time are a guess.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 1  lb frozen corn
• 12  ounces  whipping cream
• 1 1⁄2 teaspoons butter
• 1 1⁄2 teaspoons flour
• 1  teaspoon salt
• 2  tablespoons sugar
• 1⁄2 teaspoon Accent seasoning
• 3  tablespoons parmesan cheese

Directions

1. Combine corn and cream, bring to a boil over low heat. Stir often.
2. Remove corn with slotted spoon ans set aside.
3. In seperate pan melt butter and add flour to make a paste. Cook for a few minutes to remove raw flour taste.
4. Gradually add cream to thicken.
5. Simmer for 5 minutes and add salt, sugar and Accent. Mix well.
6. Return corn to cream and heat over low heat to a boil.
7. Transfer to a casserole and top with Parmsean cheese and dot with butter. Brown the cheese under the broiler and serve.