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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.
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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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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