Baked Parmesan Corn

Other than some of my pie recipes, this is my most requested Thanksgiving recipe. It can be made a day ahead and baked the next day.

Baked Parmesan Corn

6 T melted butter
2/3 C parmesan cheese
1 1/2 C heavy cream
2 pkg. frozen corn, 16 oz. each, thawed
1 tsp. sugar
1/2 tsp. salt
3 T flour
Paprika

Butter a 9 x 13 baking dish with some of the melted butter; sprinkle one-third of the parmesan cheese over the bottom of the pan, tilting it so it covers the whole dish.

Make a paste out of the remaining butter and flour. Set aside.

Heat cream in a large saucepan until it begins to boil. Add the corn, sugar and salt, stirring occassionally until mixture is almost boiling. Stir the butter/flour mixture into the corn mixture, stirring constantly until it thickens and comes to a boil.

Pour into prepared baking dish; sprinkle with remaining parmesan cheese and sprinkle top with paprika.

Bake at 350 degrees until golden and brown, approximately 30 minutes. Serve immediately.

If you prefer, cover and refrigerate a day ahead. Bring to room temperature before baking.

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