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Ingredients Jump to Instructions ↓

  1. 9 X 13 pan

  2. 3/4 full

  3. 1/2 cup butter

  4. 1/2 pint of half & half

  5. 1 teaspoon salt

  6. 1 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Wash corn ears. Cut corn off the cob (raw). Fill a 9 X 13 cake pan ¾ full. Add all remaining ingredients to the pan. Bake at 325° for 1½ hours. Cool completely and then put in freezer bags and freeze.

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