Cream-Style Corn
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
YIELD: 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
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18 cups fresh corn, divided
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2 cups milk
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1 tablespoon pickling salt
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1/2 cup butter, cubed
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1/3 cup sugar
Directions
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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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