New Recipe

I have to share this recipe because it is just so yummy! I just got this recipe from my friend Sherry Knight and made it on Christmas Eve. It was a big hit. It is delicious and tastes just like it does in the restaurant. Try it!

Rudy’s Corn

Butter

½ cup fresh parmesan cheese

2 (16oz) bags frozen whole corn, defrosted

½ tsp salt

8 Tbsp sugar

3 Tbsp flour mixed with 3 Tbsp melted butter

1 ½ c heavy ream

Butter a baking dish. Sprinkle 2-3 Tbsp parmesan cheese over bottom of pan. Bring whipping cream to a boil, reduce heat and add corn. Simmer 5 min.

Stir in salt and sugar. Make a paste out of the butter and flour and stir into the corn, cook until thickened. Turn into baking dish. Sprinkle rest of parseman

Cheese and dot with butter. Bake @350 for 30 min. Can refrigerate unbaked corn for up to 3 days or freeze for 1 month.