from the kitchen of Sandy Schilling of Fort Ripley, Minnesota


Start with 40 ears of corn. Slice it off and put it in a big roaster. Add 2 cups of water, 1 pound of butter, 1 teaspoon of canning salt and 5 tablespoons of sugar. Bake it for one hour at 325 degrees, stirring it a couple times. Then, let it cool, bag it and freeze it.


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