Baked Freezer Corn
I used this corn recipe when I began my yearly freezing of our corn crop. I, no doubt, will use this method from now on for preparing creamed corn. It is easier, and an added plus is that it is ready to eat when removed from the freezer and heated.
I used this corn recipe when I began my yearly freezing of our corn crop. I, no doubt, will use this method from now on for preparing creamed corn. It is easier, and an added plus is that it is ready to eat when removed from the freezer and heated.
- Carbohydrate 28.9766626528 g
- Cholesterol 1376.563855744 mg
- Fat 1153.8071268016 g
- Fiber 0 g
- Protein 26.5733939792 g
- Saturated Fat 400.748193351552 g
- Serving Size 1 1 Recipe (1845g)
- Sodium 579.457590464 mg
- Sugar 28.9766626528 g
- Trans Fat 53.6047306160641 g
- Calories 10400 calories
Step-by-step
- Mix ingredients together in a large roasting pan.
- Bake uncovered for one hour at 325 degrees.
- Stir every 15 minutes.
- Don't worry if it looks slightly curdled late in the baking; it will be delicious.
- Let cool in pan on counter.
- When cool, package for the freezer.
- Add sugar and salt to taste when ready to use.
Bright yellow kernels emerge from the oven suspended in a rich, velvety sauce that thickens noticeably as the dairy proteins reduce. Roasting large quantities of corn at a moderate heat draws out natural starches without scorching the sugars in the kernels.
- Substitute standard dairy with full-fat canned coconut milk at a one-to-one ratio for the half-and-half if you need a lactose-free or vegan alternative that still provides adequate fat content.
- Maintain the oven temperature precisely at 325 degrees Fahrenheit to prevent the high butter content from breaking prematurely into an oily layer.
- Stir the mixture every 15 minutes during the one-hour baking time to ensure even heat distribution across the roasting pan and proper evaporation of excess moisture.
- Ignore temporary curdling observed around the forty-five-minute mark because continuous stirring during the cooling phase will restore a smooth emulsion before packaging.
Allow the mixture to drop to room temperature completely before transferring it into airtight freezer containers to avoid condensation buildup. Seasoning is intentionally delayed until reheating to keep flavor profiles adaptable for future meals.
