Gramma’s Cream Corn
18 cups corn cut off the cob (put the stalk end in the center of a bundt pan and it will catch the kernels as you cut)
1 lb. butter
1 pint whipping cream
salt to taste (you can start with a tablespoon and work up from there)
Bake at 350 for 60 – 90 minutes, depending on the variety. It’s done when the corn is soft and the cream is cooked down.
Last time I used half and half and it wasn’t as good as it was with whipping cream, for some reason!