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Cream-Style Corn-For Freezing Recipe

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This recipe for Cream-Style Corn-For Freezing, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
20 C. raw Corn (~ 2 Dozen Ears)
1/2 lb. Butter
1 pt. Half-And-Half
Salt to taste
1 Tbsp. granulated Sugar

Directions:
Directions:
Preheat oven to 350
After corn has been cut from the cob, take the back of a knife and scrape the cob in a bowl to remove corn juices and corn pulp.
Mix all ingredients together, including corn juice and pulp. Place in a large baking pan. Bake for 1 hour.
Cool. Place desired amount of corn in zipper-style freezer bags.
Freeze.

To heat, empty contents into a microwave safe bowl and microwave at 1 minute increments, until desired doneness, about 4 minutes. You can also heat in a saucepan on the stove top. Cooking time varies, depending upon the amount of corn you are heating.

Personal Notes:
Personal Notes:
Tastes like fresh picked cream corn right from the garden.

 

 

 

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