Guller's Corn
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Guller's Corn
Admin Wed Aug 19, 2009 7:26 pm
Guller's Corn
2 lb. frozen corn
6 Tblsp. butter or margarine (split 3 Tblsp. and 3 Tblsp.)
1-1/2 cup of heavy whipping cream
1 bag shredded parmesan cheese
3 Tblsp. flour
2 tsp. sugar
1 tsp. salt
Thaw corn. Preheat oven to 350 degrees. In a 13x9 pan, cut 3 Tblsp. butter or margarine in little dots and place all over bottom of pan. Sprinkle 3 or 4 Tblsp. parmesan cheese over it.
Bring whipping cream to a boil on stove, being careful not to scorch. Add corn and simmer for 5 to 10 minutes or until corn is hot. Add sugar and salt. Remove from stove.
Melt remaining 3 Tblsp. butter in a small bowl (I use a Pyrex measuring cup), mix flour in to make a paste. Add to corn and stir in well. It thickens quickly.
When thickened, dump into the baking dish and sprinkle with the rest of the package of parmesan over the top.
Bake 30 to 40 minutes or until cheese is melted and starting to brown
2 lb. frozen corn
6 Tblsp. butter or margarine (split 3 Tblsp. and 3 Tblsp.)
1-1/2 cup of heavy whipping cream
1 bag shredded parmesan cheese
3 Tblsp. flour
2 tsp. sugar
1 tsp. salt
Thaw corn. Preheat oven to 350 degrees. In a 13x9 pan, cut 3 Tblsp. butter or margarine in little dots and place all over bottom of pan. Sprinkle 3 or 4 Tblsp. parmesan cheese over it.
Bring whipping cream to a boil on stove, being careful not to scorch. Add corn and simmer for 5 to 10 minutes or until corn is hot. Add sugar and salt. Remove from stove.
Melt remaining 3 Tblsp. butter in a small bowl (I use a Pyrex measuring cup), mix flour in to make a paste. Add to corn and stir in well. It thickens quickly.
When thickened, dump into the baking dish and sprinkle with the rest of the package of parmesan over the top.
Bake 30 to 40 minutes or until cheese is melted and starting to brown
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