Ingredients:
1 (32 ounce) packages frozen corn kernels
1 quart half-and-half
1/2 cup butter
8 tablespoons flour
1 tablespoon sugar
1 teaspoon salt
black pepper
1/2 cup grated parmesan cheese
Directions:
Place corn and half and half in a large saucepan and bring to a boil.
Meantime, in another saucepan, melt butter, stir in flour and let cook for about 2 minutes to make a roux.
Add salt and pepper.
When corn comes to a boil, stir in butter/flour roux.
Stir gently to combine and allow to bubble slightly.
Pour into a greased 2 quart casserole and sprinkle Parmesan cheese over top.
Bake at 350F for 30 to 35 minutes.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.