I was first introduced to this recipr by Anne Hughson Hale. She would make it for the Thanksgiving celebrations held at my Dad and Mary's home. This dish is super rich, super delicious, and easy to make. The recipe below is a combination of Anne's recipe and a few recipes of the same name found online.
6 T. unsalted butter, melted
2/3 cup fresh grated parmesan cheese
1 1/2 cup heavy cream (other recipes call for 8 oz of heavy cream and 8 oz milk)
(2) 16 oz bags of frozen white corn (other recipes call for 20 oz of corn)
2 t. salt
1 t. sugar
3 T flour
Brush 13X9 inch pan with some of the melted butter.
Sprinkle 1/3 cup parmesan cheese evenly over the bottom of the dish.
Combine the heavy cream/milk, corn, salt and sugar in pot and bring to boil. Simmer 5 minutes. Blend butter with flour, add to corn, mix well and remove from heat.
Put finished corn in heat proof casserole, sprinkle with remaining Parmesan cheese and place under broiler until browned.