Your Gluten Free Recipes

I try to make most of my food from scratch.  It insures what is really in it.  I also try to avoid canned products as much as possible, especially now with the evidence of BPA in can liners.  One of the things that I find much tastier that canned is bread and butter corn, similar to creamed corn.  The commercial version of cream corn uses the seconds and unacceptable corn kermels and mashes them so you can't see how imperfect they were.  Do you really want to be eating infere quality?  Not me.  Last summer, we bought 4 dozen ears of sweet corn from a friend of mine who grows sweet corn.  We used 3 dozen to make bread and butter corn.  We are still enjoying this creamy treat at the end of January.  It is very versatile.  You can eat is as a side dish, throw some in a stew, goulash, chili, or a soup.  It is really easy to make.

Enough corn kernels from sweet corn to fill a 9"x13" baking dish.
1 lb. butter
1 quart cream
salt and pepper to taste.

Fill 9"x13" pan with the corn. Slice pound of butter into pads and spread over the top of corn.  Add the cream.  Bake at 350 degrees for approximately 2 hours, stirring every 30 minutes.  The corn is done when the lernels are tender.  Let cool completely and them put into freezer bags or containers( I recommend glass containers to avoid BPA and Xenoextrogens that plastic can leach into the food).  Put into freezer.  Can be stored in the freezer for up to 1 year for optimum freshness.  To use. thaw in cool water until you can remove from container, then transfer to pan and heat thoroughly and serve. If using inanother recipe, add when you would add other vegetables.