Frozen Creamstyle Corn

instead of canning corn - freeze it. This is a delicious recipe given to me in the 80's

• Ready In: 1 hr 30 mins
• Serves: 4-6
• Yields: 10 qts

Ingredients

• 18  cups  raw corn, cut off the cob
• 1  lb butter (I prefer the butter!) or 1  lb margarine (I prefer the butter!)
• 1  pint half-and-half cream
• 1  cup sugar

Directions

1. Put ingredients in a large kettle or roaster, and place in a 350* oven. cook for 90 minutes, stirring occassionally to keep from sticking and burning. Then chill quickley by placing roaster in ice water. Freeze in containers. Do not use salt in this recipe as it will darken the corn. I place corn in zip lock freezer bags and lay flat in the freezer. absolutley delicious.