I've not cared for creamed corn ever, not until Christmas Day with a
first try of this recipe I'd like to share....

Classic Creamed Corn Au Gratin (serves 6...except in my house!). Recipe
obtained with permission=A0from the Summit House Restaurant:
=A0
*1 lb. frozen kernel corn
12 oz. whipping cream
1-1/2 Tbsp. melted butter (set aside)
1-1/2 Tbsp. flour (set aside)
1/2 tsp. salt
2 Tbsp. sugar
A couple of cranks of fresh-ground white pepper
A sprinkling of Parmesean cheese to top while broiling

*The frozen corn overcooks very easy and turns gummy-tough,=A0so next
time I will try fresh, or even drained canned corn.=A0 Since it won't
cool-change the temperature of the cream when you dump it in like the
frozen does, the overall cooking time might vary to just a bit less.

Bring the corn, cream, salt, sugar and pepper to a boil and simmer for
five minutes...do not overcook!
In a separate small saute pan, make a roux out of the butter and
flour.=A0 Add to corn mixture and mix well.=A0 Remove from heat.
Transfer everything to a casserole dish, sprinkle with the cheese and
brown under the broiler...again watch carefully that you don't overcook.

=A0=A0=A0Picky ~JA~