BAKED DRIED CORN CASSEROLE

SERVES 4 to 6

I absolutely love this. It's really a corn pudding. It is a John Cope's recipe with a slight adjustment. For something a little different but equally good, try the Stewed Dried Corn.

INGREDIENTS

1 cup dried corn

2 cups milk, plus 1 cup

2 large eggs, beaten

1 tablespoon melted butter

2 tablespoons sugar

1/8 teaspoon freshly ground nutmeg (optional)

Salt and pepper to taste

Grind the corn in a processor. It should be fine, but not all powdered. Heat the 2 cups of milk until scalded, but don't allow it boil. Place the corn and hot milk in a large bowl and let stand for 1 hour.

Preheat oven to 375° F. Add the remaining ingredients, including the extra cup of milk, 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.

Note: Leftovers heat well in the microwave.

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