Recipe: Creamed Corn with Romano Cheese

Creamed Corn
Makes 8 servings

1/2 cup butter
2 tablespoons all-purpose flour
2 (16 ounce) packages frozen corn kernels
1 pint half-and-half cream
1 pint heavy whipping cream
1 teaspoon salt
1 1/2 tablespoons granulated sugar
1 cup grated Romano cheese

Preheat oven to 325 degrees F (165 degrees C).

In a large pot over medium heat, melt the butter and blend together with the flour. Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken. Stir in cheese and pour into a 2 quart casserole dish.

Bake for 15 to 20 minutes.