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In a pot, combine the frozen corn with milk and cream, and start cooking.
As the mixture heats up, add sugar, salt, and white pepper.
In a separate pan, melt the butter and stir in the flour to create a beurre manié.
Cook the beurre manié over medium-low heat for about 10 minutes.
Gradually add some of the cream mixture to the beurre manié and mix until well combined.
Pour the thickened mixture back into the corn mixture.
Raise the heat to medium-high and cook for an additional 5 to 10 minutes until the mixture is thick and creamy.
If preparing in advance, set the mixture aside and refrigerate at this point.
When ready to serve, reheat the creamed corn, sprinkle with Parmigiano-Reggiano, and bake in a preheated oven at 350°F for about 20 minutes until golden brown.