Homemade Creamed Corn - any hints????

I was talking to a lady today who had just bought 40 ears of corn. She was so excited as she was going home to make creamed corn to freeze. She told me she just cut the corn off of the cobs without blanching it first then put the corn with 1lb of butter and 1 qt of half and half into a large roaster. Then she put it in the oven at about 325* for about an hour - after which she bagged and froze it.
Now, does this sound right to you? I would love to make some to avoid the sodium content of canned cream corn and the idea of having frozen creamed corn at the ready is fantastic.The oven at 325* sounded a little high to me, I was wondering about 300*.
Any advice?
Dianne