Melt the butter in a large saute pan and add the corn. Season well with salt and pepper. (If your corn is not very sweet, add a few teaspoons of sugar as well).

Pour enough cream to cover the corn.

Bring the cream to a bubble over medium low heat. Reduce for about 20 to 30 minutes.

You will know that you are getting close when the sides look like this. The cream will have reduced down, and you will start to see little bubbles on the edges. If the cream coats the back of the spoon, you are good to go.

When the cream has reduced, add the Parmesan cheese. It will start to melt and the pudding will really thicken and come together.

Check for seasoning and add more salt and pepper as needed. Add a pinch of cayenne pepper.

Pour the corn mixture into a casserole dish and top with Parmesan cheese.

Bake in a 350 degree oven for about 25 minutes. The pudding will be bubbly and hot all the way through