The vegetables in our 2 raised garden beds are growing---growing---growing! We've picked some cucumbers. The sweet corn patch is ready now! We told all our family to pick it NOW before the racoons get it.
We like to freeze sweet corn and have found an easy way for us is to cook extra batches on the evening that we prepare sweet corn for dinner. We cool it and cut it off the cobs and place in quart freezer bags, label, and freeze. When I make a corn casserole in the cold winter months with the forzen sweet corn, it is just delicious.
I used to do a lot of canning. I hope to get back to more of it. It's so nice to have home grown produce put up, whether it's frozen or canned.
Baked Corn Casserole
4 cups corn
1 cup milk
4 T melted butter
1 tsp. salt
1/2 tsp. pepper
1 egg, beaten
2 T. Flour
Preheat oven to 350 degrees. Combine all ingredients together in a large bowl except corn. Stir until well mixed and then stir the corn in. Pour into a greased 8x8 pan or similar sized oval or round pan. Bake for 1 hour or until top is slightly browned and a knife inserted in the center comes out clean.