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! 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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. ","recipeIngredient":["18 cups fresh corn, divided","2 cups milk","1 tablespoon pickling salt","1\/2 cup butter, cubed","1\/3 cup sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. 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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!<\/p>","CommentId":1,"DateRated":"07\/13\/2011 13:09","GUID":"efe50268141f470da494f9df583ef656","MemberId":2822747,"Rating":3,"ScreenName":"elainehulen","SubmittedDate":"07\/13\/2011 13:09"},{"Comment":"
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.<\/p>","CommentId":2,"DateRated":"06\/27\/2008 21:19","GUID":"62a52612494347ec8ee1f41d5e954737","MemberId":2987120,"Rating":5,"ScreenName":"morgvh","SubmittedDate":"06\/27\/2008 21:46"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Cream-Style Corn"}},"analytics":[],"yoast_head":"\n