Baked Dried Corn Casserole

Serves 4 to 6

I absolutely love this corn casserole recipe. It is a corn pudding that incorporates dried corn instead of fresh. The Pennsylvania Dutch use dried corn often. Drying vegetables started as a way to preserve the harvest for the remainder of the year, especially important back when fresh produce was only available during the local season. For something a little different but equally good, try the stewed dried corn in the similar and related recipes.

Ingredients

• 1 cup dried corn
• 3 cups milk, divided
• 2 large eggs, beaten
• 1 tablespoon melted butter
• 2 tablespoons sugar
• 1/8 teaspoon freshly ground nutmeg
• Salt and pepper to taste

Grind the corn in a processor until fine, but not completely powdered. Heat 2 cups of milk until scalded, but not boiling. Place the corn and hot milk in a large bowl and let stand for 1 hour.

Preheat oven to 375° F. Add the remaining cup of milk and ingredients to the corn and stir well to combine. Place in a 1-1/2 quart buttered baking dish and bake until done, about 50 minutes. Remove from oven and let set about 10 minutes before serving.

Notes: Leftover casserole reheats well in the microwave. If you grow your own corn and own a dehydrator, you can dry some during the harvest. Otherwise, dried corn can be purchased in grocery stores in areas where it is popular, or from some Internet sources. For this recipe, you want the dried corn in a box, not the reconstituted versions in cans or the freezer section.

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No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying

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