Freezer Fresh Creamed Corn Food

SOUTHERN CREAMED CORN

Steps:

• In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
• Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
• In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
• Add the butter right before serving.

FREEZER-FRESH CREAMED CORN

Steps:

• Position knife blade in food processor bowl; add 1 package of corn. Process until smooth, stopping once to scrape down sides.
• Melt butter in large skillet over medium heat. Stir in pureed corn, remaining 2 packages corn, milk salt and pepper. Bring mixture to a boil, stirring constantly. Reduce heat and simmer 20 to 25 minutes or until liquid is absorbed, stirring often.

CREAM-STYLE CORN FOR THE FREEZER

Steps:

• 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.

CREAM STYLE CORN FOR FREEZING

Steps:

• 1. Scald 1 1/2 inch ears of corn for 6 minutes, 2 inch diameter ears for 8 minutes, and larger ears for 10 minutes. Drain and cool 10 minutes. Cut off kernel tips.
• 2. An easy method of positioning the corncob for cutting is to place the cob upright in the center of a angle food or bundt cake pan. if one of these pans is not available any dish will do.
• 3. Slice kernels from cob into the pan, cutting as closely as possibly to the cob. Using the back of the knife scrape the pulp and milk from the cob.
• 4. Pack the corn into freezer containers leaving 1/4 inch head space mashing once or twice with the back of a spoon, depending upon consistency.
• 5. If added richness is desired, the cob may be boiled for 20 minutes in a large pan. The cobs should be removed and the water reduced to about1/4 of the original quantity by boiling off.
• 6. This water may be used to cover the corn in the freezer container, after it has completely cooled