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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Parmesan Baked Corn Recipe

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This recipe for Creamy Parmesan Baked Corn, by , is from Troop 2441 Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Ferris Family


3 Tablespoons melted butter divided
1/3 cup freshly grated Parmesan cheese divided (nothing from a green can please)
2 - 10 oz each bags of frozen corn defrosted
1 cup half and half
3/4 teaspoon salt
1 teaspoon sugar
3 Tablespoons flour
Ground Red Pepper (can leave this out- we like it a little spicy)
Lime Juice

1. Preheat oven to 350 degrees.

2. Melt 1 tablespoon butter. Place in a 2 quart baking dish.

3. Sprinkle 2-3 tablespoons Parmesan cheese over melted butter.

4. In a large saucepan, bring half and half to a boil over medium heat. Reduce heat and add the corn. Simmer for 5 minutes. Stir in sugar and salt.

5. In a small measuring cup, combine 2 tablespoons melted butter and flour. Stir to make a paste. Stir into corn mixture and cook until thickened, (just a few minutes).

6. Pour corn into dish over butter mixture. Sprinkle with remaining Parmesan cheese.
7. Bake uncovered for 25-30 minutes or until bubbly and golden brown.

8. Squeeze juice of 1/2 lime before serving

Feel free to substitute half of the half and half cream for whole milk. This recipe can be made and refrigerated the day before. Preheat oven and let casserole sit on the counter while preheating. May take 10 extra minutes in the oven until baked through.
This is really good in the summer with fresh corn!




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