Sweet Corn For Freezing
Recipe: #4418
January 29, 2012
Categories: Side Dishes, Corn, Canning/Preserving, Christmas July 4th, Thanksgiving, Oven Bake, No Eggs, more
"This recipe really makes the corn taste sweet and so good. You can have that fresh taste through the season to the next. Prep time is after corn is off the cob. 10 servings are listed but you decide how big you want your packages. "
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (619.3 g)
- Calories 735.8
- Total Fat - 22.5 g
- Saturated Fat - 5 g
- Cholesterol - 14.2 mg
- Sodium - 1545.7 mg
- Total Carbohydrate - 128.9 g
- Dietary Fiber - 11.4 g
- Sugars - 46.2 g
- Protein - 22.7 g
- Calcium - 96.2 mg
- Iron - 4 mg
- Vitamin C - 35.4 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Heat oven to 325 degrees.
Step 2
Melt butter in a in big enough bowl to hold butter and half and half.
Step 3
Pour half and half into butter and add rest of ingredients, but not the corn.
Step 4
Pour corn into a large baking pan and even out.
Step 5
Pour butter mixture over corn.
Step 6
Bake at 325 degrees for 1 hours stirring several times.
Step 7
Remove from oven and cool completely.
Step 8
Package corn in desired size packages. (My serving size listed is based on 2 cups)
Step 9
Label, date, and freeze corn.
Tips
No special items needed.
0 Reviews
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