Cream-Style Corn For The Freezer - cooking recipe

Ingredients

18 cups fresh-cut sweet corn (36 ears)
2 cups half-and-half cream
1/2 cup butter
1/3 cup sugar
1 tablespoon salt (use white salt or seasoned salt)
fresh ground black pepper (optional and to taste)

Preparation

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