1/2 c. (1 stick) butter
5 to 6 tbsp. flour
1/2 pt. (2 cartons) whipping cream
20 oz. (2 pkg.) Shoepeg corn
salt (to taste)

Melt butter in a 9x13-inch pyrex dish. Add flour and mix until dissolved. Add whipping cream and blend well. Add corn. Add very little salt because butter is already salted.

Bake at 350°F for 35 to 40 minutes, until lightly brown on top.