Cream-Style Corn Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 16 servings

Ingredients

  • 18 cups fresh corn, divided
  • 2 cups milk
  • 1 tablespoon pickling salt
  • 1/2 cup butter, cubed
  • 1/3 cup sugar

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.

Directions

  1. 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.
Originally published as Cream-Style Corn in Bountiful Harvest Cookbook 1994, p28

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.

Reviews for Cream-Style Corn

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jul. 13, 2011

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!

MY REVIEW
Reviewed Jun. 27, 2008

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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