Creamed Corn

The richest creamed corn you'll ever have, but oh so good! Courtesy of my fab cooking friend Barb.

In a large pot, combine then simmer for 5 minutes:
2 20-oz packages frozen corn niblets
1-1/2 pints half & half cream
6 Tablespoons sugar
1 tsp salt
Pinch of pepper
1/4 t MSG (optional)

Mix together then add to corn:
2 Tbsp butter, melted
2  heaping Tbsp flour

Sprinkle with:
Parmesan cheese

Put into an oven-proof casserole. Cover and back at 350° for 30 minutes. To brown, remove cover for last 10 minutes. Alternatively, simmer on stove until thickened, stirring occasionally.