Parmesan Creamed Corn

Becky actually kind of liked this one.

Ingredients:

•  1/3 c Swiss cheese
  
•  1 1/2 cups half and half (original was heavy cream but doesn't have to be that rich)
  
•  24 oz (can put at least half of it in the blender)
•  3/4 teaspoon salt, to taste
•  1 teaspoon sugar

•  2 tablespoons butter, melted 
  
•  3 tablespoons flour (2 T gluten free flour with 1 T cornstarch)
•  1/3 cup grated Parmesan cheese

Directions:

Preheat oven to 375 degrees. Sprinkle Swiss over the bottom of a 9x9 pan. 

Heat half and half until it begins to boil. Add the corn, salt, and sugar. Heat, stirring occasionally, until the mixture is almost boiling.

In the meantime, make a paste out of the remaining melted butter and flour. Stir the paste into the mixture in the saucepan. Cook until thickened and the liquid comes to a boil.

Remove the pan from heat. Transfer the mixture to the prepared dish. Sprinkle with the remaining 1/3 cup cheese.

Bake until bubbling and golden brown, about 15 minutes at 375 + 5 min at 425 degrees.