• Serves: 8
  • Difficulty: Easy


  • 100g melted butter
  • 100g of freshly grated Parmesan cheese
  • 350ml double cream
  • 1kg of defrosted sweetcorn
  • 10g salt
  • 15g sugar
  • 50g plain flour


  • Pre heat the oven to 180c
  • Brush a 12 inch cast iron pan with 35g of the butter and sprinkle 1/3 of the cheese over the bottom.
  • In large sauce pan heat the cream until it just starts to boil.
  • Add the corn, salt and sugar and return to the heat, stirring occasionally until the mix is almost back to the boil.
  • With the remaining butter make a paste with the flour and then add to the corn mix and heat until the liquid thickens.
  • Pour into your cheese lined cast iron pan and top with the rest of the cheese
  • At this stage you leave the mix in the fridge until needed. You will need to take out of the fridge an hour before cooking.
  • Cook at 180c for 30 minutes, the mix should be golden brown and bubbling. If not return to the oven for 10 minutes

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