Cream-Style Corn Recipe
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.
- 18 cups fresh corn, divided
- 2 cups milk
- 1 tablespoon pickling salt
- 1/2 cup butter, cubed
- 1/3 cup sugar
- 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.
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.
© 2015 RDA Enthusiast Brands, LLC