Combine first 6 ingredients in saucepan (use frozen corn, not defrosted or canned). Simmer 5 minutes until kernels separate.
In a separate pan, melt butter and add flour to make a roux. Once browned, add to corn mixture. Boil 2 minutes. Stir until thickened. Mix in 1/4 Cup of parmesan cheese and remove from heat.
Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly.
If you are taking the dish to a get together, refrigerate after removing from heat, reheat in the oven and finish with parmesan when heated through.
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (68%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 28.3mg||9 %|
|Sodium 221.5mg||8 %|
|Potassium 31.9mg||1 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.9g|
|Protein 5.1g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 123
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