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Friday, November 14, 2008

Baked Cream Corn

This is a wonderful side dish--especially good for Thanksgiving!

3 to 4 cups frozen white corn
2 to 3 cans corn (yellow)
1 cup cream or evaporated milk
1 to 2 tsp salt
1 tsp sugar

Heat all ingredients in a large saucepan. In a separate pan, make a roux with 4 Tbsp. butter and 1/2 cup flour. Add to corn mixture and stir. Simmer until it is thickened. Put into a greased 9X13 pan and cover top with shredded parmesan cheese. Bake at 350 F for 15 minutes or until browned on top.

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