Cream-Style Corn
Bountiful Harvest Cookbook
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I was raised on a farm in this small rural community. Although I'm not living on a farm at present, I'm still a country girl at heart! When I shared some fresh corn with a neighbor, she shared this recipe with me...I've found it's the best way to retain the corn's crisp sweet flavor after freezing.
SERVINGS: 16
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 1-1/2 hours
Ingredients:
- 18 cups fresh corn, divided
- 2 cups milk
- 1 tablespoon pickling salt
- 1/2 cup butter or margarine
- 1/3 cup sugar
Directions:
In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes, stirring frequently. Yield: 2 quarts. Editor's Note: Use this recipe in the "Hot Corn Bread", Sage Corn Muffins and Zesty Corn Custard in Harvest cookbook.