Cream-Style Corn Recipe
- 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.
Editor's Note: Use this recipe in the "Hot Corn Bread", Sage Corn Muffins and Zesty Corn Custard in Harvest cookbook.
1/2 cup: 234 calories, 9g fat (4g saturated fat), 19mg cholesterol, 541mg sodium, 39g carbohydrate (16g sugars, 5g fiber), 7g protein.
Reviews for Cream-Style Corn
"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!"
"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."