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!
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.
We live in San Antonio, Texas and love it!
Henry is working as a sales rep for Nouveau selling eyewear. Barbara is working at Harland Clarke. Since Derek left we are officially empty nesters which only means we will be more busy from what I have witnessed!
Amber and Jeremy are now residents of Idaho. Amber is going the BYU and Jeremy is working 2 jobs to support them before trying to go to school himself. Devin is going to McMurray University in Abilene, Texas. He studies and works hard so when we get to see him it is a treat. Derek is on a new adventure serving the Lord in the Illinois Chicago South Mission.