Directions:
- Butter baking dish and sprinkle with 3 T Parmesan, tilting pan to distribute cheese.
- Bring the whipping cream to a boil, reduce heat and add corn.
- Simmer 5 minutes.
- Stir in salt and sugar.
- Make paste with 3 T butter and 3 T flour and stir into corn.
- Cook until thickened.
- Pour into baking dish, sprinkle with cheese and dot with butter.
- Refrigerate for up to 4 days but do not freeze.
- Bake at 350 for 30 minutes or until bubbling and golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.97 Kcal (1101 kJ) | ||
| Calories from fat | 212.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.6g | 36% | |
|---|---|---|---|
| Cholesterol | 69.98mg | 23% | |
| Sodium | 1086.32mg | 45% | |
| Potassium | 61.25mg | 1% | |
| Total Carbs | 7.83g | 3% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 5.81g | 12% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 160.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 391.28 Kcal (1638 kJ) | ||
| Calories from fat | 316.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.12g | 36% | |
|---|---|---|---|
| Cholesterol | 104.12mg | 23% | |
| Sodium | 1616.35mg | 45% | |
| Potassium | 91.14mg | 1% | |
| Total Carbs | 11.65g | 3% | |
| Sugars | 1.4g | 4% | |
| Dietary Fiber | 0.84g | 2% | |
| Protein | 8.64g | 12% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 0.7mg | 3% | |
| Calcium | 239mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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