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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cream-Style Corn-For Freezing Recipe

4.5 stars - based on 2 votes
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This recipe for Cream-Style Corn-For Freezing is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º
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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