3 ingredients, lasts for a year in your freezer, and the other two ingredients are butter and cream...how can this be bad??
SOURCE: This recipe comes from my Aunt Sue(one of the greatest southern cooks ever!)
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36 ears of corn
1 lb BUTTER (dont go all healthy and margarine-y on me here)
1 pint half and half cream
Shuck the corn and remove the silks.
Wash corn and cut the corn off the cob into a large pan.
Add butter and half and half. Bake at 325 degrees for 1 hour, stirring occasionally.
remove from oven.
Cool by placing pan in ice water.
when cool, package and freeze as quickly as possible. Do not put more than 4 cups into one bag.
to serve, heat through adding salt and pepper to taste.
makes approx 12 cups and will keep in the freezer for 1 year.
Cool by placing pan in ice water.
when cool, package and freeze as quickly as possible. Do not put more than 4 cups into one bag.
to serve, heat through adding salt and pepper to taste.
makes approx 12 cups and will keep in the freezer for 1 year.
