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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- 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.
Originally published as Cream-Style Corn in Bountiful Harvest Cookbook
1994, p28
Reviews forCream-Style Corn
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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."
