Cream-Style Corn Recipe
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 Servings
Prep: 15
min.
Bake: 1-1/2 hours
Ingredients
18 cups
fresh corn, divided
2 cups milk
1 tablespoon
pickling salt
1/2 cup
butter, cubed
1/3 cup
sugar
Directions
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.
No comments:
Post a Comment