22 c. raw corn (approximately 50 ears)
1 c. half & half
1 lb. butter
1/3 c. sugar

Put in large roaster, without cover, and bake at 300 degrees for 1 hour. Stir often and keep off sides of roaster or corn burns. Cool before bagging. One batch makes 8 pints (when removing corn from cob use an electric knife and insert one end of cob into angel food cake pan - this works real well!)