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Gulliver's Corn
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Grace Elvers


  • 2 bags frozen kernel corn (defrosted)
  • 1-1/2 cups (350 ml) whipping cream
  • 2 tsp (10 ml). salt
  • 1 tsp (5 ml). sugar
  • 3 tbsp (45 ml). flour mixed with 3 tbsp (45 ml). butter
  • 1/2 cup (125 ml) grated Parmesan cheese
  • Bring whipping cream to a boil.
  • Reduce the heat and add corn.
  • Simmer for 5 minutes.
  • Stir in salt and sugar.
  • Make a paste out of the butter and flour, and stir into the corn and cook until thickened.
  • Turn into oven proof dish, sprinkle with cheese and dot with butter.
  • Refrigerate up to 4 days.
  • Bake at 350 degrees (175 C.) for 30 minutes or until bubbling and golden brown.
When using this recipe for a holiday meal it will probably serve at least 10 because of the large amount of other dishes usually served.

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