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Cream-Style Corn

Total Time

Prep: 15 min. Bake: 1-1/2 hours

Makes

2 quarts

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.

Ingredients

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

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.

Nutrition Facts

1/2 cup: 234 calories, 9g fat (4g saturated fat), 19mg cholesterol, 541mg sodium, 39g carbohydrate (16g sugars, 5g fiber), 7g protein.

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