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Cream-Style Corn for the Freezer

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“A great way to use up all the corn from summer's crop, freeze into serving-size portions and reheat when needed :)”
READY IN:
1hr 55mins
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

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

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