- 2 ½ lb. bag frozen kernel corn (keep frozen)
- 1 cup whipping cream
- 1 cup whole milk
- 1 tsp. salt
- 2 Tbsp. sugar
- DASH cayenne pepper
- 2 oz. melted better
- 1½ oz. flour
- Combine all ingredients except butter & flour. Bring to a boil.
- Simmer 5 minutes.
- Blend butter with flour and make a roux, add to corn, mix well, remove from heat.
- Put finished corn in a heatproof casserole dish.
- Sprinkle with parmesan cheese and place under broiler until evenly browned.