Creamed Corn★ (author's favorite)

Combine 1 pound fresh, frozen or drained whole kernel corn with 12 ounces (1 1/2 cups) whipping cream. Bring to a boil. Make paste from 1 1/2 tablespoons butter or margarine and 1 1/2 tablespoons flour. Gradually add to cream mixture to thicken. Simmer 5 minutes then add 1 tsp salt, 2 tablespoons sugar and 1/2 teaspoon Accent. Bring back to boil over low heat. Serve as is or transfer to casserole; sprinkle with 3 tablespoons Parmesan cheese and dot with butter. Brown under broiler. Yield: 4 to 6 servings.