Fresh Baked Creamed Corn

Now I have to admit that my Mom and Grandmother made the BEST creamed corn ever!  Though I have attempted this many times over the years, I just can't do it as well as they could.  Here's a recipe that I tried this week that turns out to be very similar and it's super easy and quite tasty.

Servings: about 6

Ingredients

• 8 ears of fresh corn
• ⅔ cups Heavy Cream
• 3 Tablespoons Butter (salted)
• ½ teaspoons Salt To Taste
• Ground Pepper To Taste

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.
Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350Fº for 30 to 45 minutes or until thoroughly warmed through & the corn is tender.