Cream Style Corn for Freezer
9 cups corn, cut off cob and scrape 1 cob for juice
2 cups water
1/2 cup sugar
2 tbsp picking salt
Combine sugar, corn, juice, water and salt in flat pan. Bake for 30 minutes at 350 degrees, stirring from time to time as corn bakes so all corn bakes through. Remove from oven and cool corn. Spoon corn into plastic bags or containers, leaving room for expansion, then freeze. To serve, heat slowly with a little butter.