Ingredients

The following ingredients have 8 Servings
  • 1 ½ cup milk
  • 1 ½ cup heavy cream
  • 6 cups white shoepeg corn
  • 1½ Tbsp sugar
  • 3 Tbsp unsalted butter
  • 1 ½ Tbsp self-rising flour
  • salt (to taste)
  • white pepper (to taste)
  • 1 cup mozzarella cheese
  • 1 cup shredded parmesan cheese

Instruction

  • Preheat oven to 375ºF. Lightly spray a 9x13-inch baking dish with cooking spary.
  • In a saucepan bring milk & cream to a boil. Add corn, sugar, salt & pepper. Cook just until it comes back to a boil.
  • In another small sauce pan melt butter. Gradually add in flour & stir with a whisk until four is starting to turn golden brown.
  • Add butter/ flour mixture to corn mixture and cook over medium heat, stirring constantly, until mixture is uniform. Add salt and pepper to taste.
  • Transfer corn mixture into the casserole dish. Top casserole with cheese.
  • Bake for 45 minutes or until golden brown and bubbly. Serve immediately or cover and keep warm until you want to serve it.