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Cream-Style Corn

 Cream-Style Corn
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.
16 ServingsPrep: 15 min. Bake: 1-1/2 hours


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


  • 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.