Creamed Corn

📜 Collection: Unknown Three | ✍️ Attribution: Susan LaFreniere | 📂 Category: Sides Rich and creamy homemade creamed corn topped with melted parmesan cheese and browned to perfection. A comforting side dish recipe courtesy of Susan LaFreniere.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
10 mins	15 mins	None	4 servings

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🔪 Key Equipment

• Saucepan
• Separate pan
• Casserole dish
• Oven

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Ingredients

Measurements	Ingredients	Prep / Notes
1 (20 oz) bag	Frozen Corn	Thawed
1 cup	Whip Cream	Unwhipped
1 tsp	Salt	None
1 tbsp	Sugar	None
2 tbsp	Butter	None
2 tbsp	Flour	None
1 small bag	Parmesan Cheese	None

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Instructions

Step 1: Simmering Corn

1. Thaw the 1 (20 oz) bag frozen corn.
2. Add the 1 cup whip cream to the corn and simmer for 5 minutes.
3. Stir in the 1 tsp salt and 1 tbsp sugar.

Step 2: Making the Roux

4. In a separate pan, melt the 2 tbsp butter and stir in the 2 tbsp flour.
5. Add this mixture to the corn and cook until thick and bubbly.

Step 3: Baking and Broiling

6. Transfer the mixture into a casserole dish.
7. Top with the 1 small bag parmesan cheese.
8. Broil in the oven until the top is golden brown and bubbly.

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💡 Make-Ahead & Storage: Assemble the casserole up to a day in advance, cover, refrigerate, and broil just before serving.

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Original Recipe Scan