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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

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This recipe for Cream Style Corn for Freezing is from Mack - Eastman, 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 cups blanched corn cooled (when cutting off the cob, cut the kernel in half and then scrape the cob).
1 lb. butter
1 pint half and half.
Directions:
Directions:
Bake in oven 1 hour at 250 degrees, cool and bag in size appropriate for your family.
Preparation Time:
Preparation Time:
1-1/2 hrs
Personal Notes:
Personal Notes:
We used to use real butter and cream and it was really good, then we tried substituting the liquid "I can't believe its not butter" and half and half which we think is very good and you save a lot of calories.

 

 

 

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