Cream-Style Corn Recipe

Rating 4

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.

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Cream-Style Corn Recipe
  • Prep: 15 min. Bake: 1-1/2 hours
  • Yield: 16 Servings
15 90 105

Ingredients

  • 18 cups fresh corn, divided
  • 2 cups milk
  • 1 tablespoon pickling salt
  • 1/2 cup butter, cubed
  • 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 or until heated through, 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.

Nutritional Facts 1 serving (1/2 cup) equals 234 calories, 9 g fat (4 g saturated fat), 19 mg cholesterol, 541 mg sodium, 39 g carbohydrate, 5 g fiber, 7 g protein.

Originally published as Cream-Style Corn in Bountiful Harvest Cookbook , p28

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Reviews for Cream-Style Corn

Cream-Style Corn

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(1-2) of 2 reviews

Reviewed on Jul. 13, 2011 by elainehulen

I have not tried this yet and would like to know if the 18 cups of corn is correct. It certainly sounds like too much. Will give it a shot and will be back with my review. Sounds like a winner!

Reviewed on Jun. 27, 2008 by morgvh

The BEST! I have been freezing creamed corn for years, and this is the best yet. I think there may be a quantity typo though. The 18 cups of corn plus butter and milk yielded more like 36 half-cup servings, which required a Dutch oven. Also, no sugar was needed, since the corn came straight from the field this morning.

 
 

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