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“This puts canned cream style corn in it's place. My step-mom makes this and it's one of my favorites. Sometimes I do the Parmsean cheese sometimes not, it's good either way. Cooking and prep time are a guess.”
READY IN:
30mins
SERVES:
4-6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine corn and cream, bring to a boil over low heat. Stir often.
  2. Remove corn with slotted spoon ans set aside.
  3. In seperate pan melt butter and add flour to make a paste. Cook for a few minutes to remove raw flour taste.
  4. Gradually add cream to thicken.
  5. Simmer for 5 minutes and add salt, sugar and Accent. Mix well.
  6. Return corn to cream and heat over low heat to a boil.
  7. Transfer to a casserole and top with Parmsean cheese and dot with butter. Brown the cheese under the broiler and serve.

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