Gulliver's Creamed Corn
8 cups corn
1 cup whipping cream
2 teaspoons salt (I used 1 teaspoon)
1 teaspoon sugar
1/2 teaspoon MSG (optional)
Butter or margarine
2 teaspoons flour
Grated Parmesan cheese
Cut corn from cobs and place in a saucepan with whipping cream. Bring to a
boil, reduce heat and Simmer 5 minutes. Stir in salt, sugar and MSG. Melt
2 teaspoons butter in a small pan and stir in Flour. Do not brown. Stir
butter-flour roux into corn and cook until slightly thickened. Turn corn
into Oven-proof casserole, sprinkle with cheese, and dot with butter.
Brown under broiler. Makes 8 to 10 Servings.
From "The Los Angeles Times California Cookbook".
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