BEST Cream Corn Ever!

Gulliver's Cream Corn
2 packages of 20oz frozen kernal corn (white)
8 oz whipping cream
8oz milk
1t salt
6t sugar
pinch white or cayenne pepper (we always do white)
2t melted butter
2t flour

combine all ingredients except last two in a pot and bring to a boil. In a separate saucepan create a "rou" w/ the butter and flour (melt butter, stirring in flour slowly, it'll form a paste like substance - do not burn!). Then fold "rou" into first mixture. Bring to a boil again and then simmer until warm for serving. You can do all this up until the simmer and then let it cool, store in the fridge (overnight) and then warm and serve if you want. It's important that it's served hot though (w/o burning) b/c it tastes awful when it's cool or even warm. So make this the last thing you heat up OR put it in a container that will keep it warm.

With holiday meals I usually make everything and then store it in the oven until ready to serve (after prayer).