Cream-Style Corn for the Freezer |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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A great way to use up all the corn from summer's crop, freeze into serving-size portions and reheat when needed :) Ingredients:
18 cups fresh-cut sweet corn (36 ears) |
2 cups half-and-half cream |
1/2 cup butter |
1/3 cup sugar |
1 tablespoon salt (use white salt or seasoned salt) |
fresh ground black pepper (optional and to taste) |
Directions:
1. Set oven to 325 degrees F.
2. Butter an extra large baking dish (make certain that the baking dish is large enough to hold all the corn).
3. Place half of the corn in a food processor; cover and process until creamy.
4. Pour into large baking pan.
5. Add milk, butter, sugar, salt and remaining corn.
6. Cover and bake for 1 hour and 30 minutes, stirring frequently.
7. Cool then freeze in small plastic containers.
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