CREAM-STYLE CORN FOR THE FREEZER

Cream-Style Corn for the Freezer image

A great way to use up all the corn from summer's crop, freeze into serving-size portions and reheat when needed :)

Provided by Kittencalrecipezazz

Categories Corn

Time 1h55m

Yield 2 quarts

Number Of Ingredients 6

Ingredients

18 cups fresh-cut sweet corn (36 ears)
2 cups half-and-half cream
1/2 cup butter
1/3 cup sugar
1 tablespoon salt (use white salt or seasoned salt)
fresh ground black pepper (optional and to taste)

Steps:

Set oven to 325 degrees F.
Butter an extra large baking dish (make certain that the baking dish is large enough to hold all the corn).
Place half of the corn in a food processor; cover and process until creamy.
Pour into large baking pan.
Add milk, butter, sugar, salt and remaining corn.
Cover and bake for 1 hour and 30 minutes, stirring frequently.
Cool then freeze in small plastic containers.

Nutrition Facts : Calories 2042.3, Fat 90.2, SaturatedFat 49, Cholesterol 211.6, Sodium 4122.2, Carbohydrate 307.4, Fiber 37.4, Sugar 78.3, Protein 52.3