12/23/2009

Yummie

**Gulliver's Corn**

~Butter a souffle dish/baking dish
~2 bags (16 oz.) frozen corn
~1 1/2 C whipping cream
~2 teaspoon salt
~1 teaspoon sugar
~3 Tablespoons flour mixed w/3 Tablespoons MELTED butter/margarine
~1/2 C grated parmesan cheese

*Butter an ovenproof baking dish.Sprinkle 2-3 Tablespoons parmesan cheese over the butter,tilting pan to distribute the cheese.Bring the whippong cream to a boil.Reduce heat and add corn.Simmer for 5 minutes. Stir in salt&sugar,bring back to boil.Mak a paste out of the butter & Flour(uncooked roue)and stir into corn & cook until thickened.Turn corn into ovenproof dish,sprinkle w/ cheese & dot w/ butter.*Bake @ 350 for 30 minutes or until bubbling/golden brown **The more cheese the better:) FYI:Refrigerate up to 4 days and can freeze before baking Serves 8-10

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