Cream Freezer Corn

Cream Freezer Corn

35-40 ears of yellow corn (not white corn)
1 lb real butter
1 pt. half & half

Shuck corn and cut off the cob.  Put it in a roaster pan and add half & half and butter.  Don't melt the butter before hand it will melt as it cooks. Put in oven and cook at 325 degree for 1 hour. Stirring every 15 minutes.  Then let cool a little and put in bags.  We fill our zip lock bags with 1 3/4 c. and it makes 11 bags full.  Freeze. When ready to use thaw and cook in a pot on stove with 1/2 c. water cover with a lid until heat through.