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BAKED DRIED CORN CASSEROLE SERVES 4 to 6 I absolutely love this recipe. It's really a corn pudding, but incorporating dried corn instead of fresh. The Pennsylvania Dutch used dried corn often. Drying vegetables was another way to preserve the harvest for the remainder of the year. For something a little different but equally good, try Stewed Dried Corn. The recipe is linked below. 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 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. 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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SIMILAR OR RELATED RECIPES Stewed Dried Corn Bernice's Corn Pudding Casserole Corn Fritters Chicken-Corn-Noodle Casserole Additional Vegetable Recipes Additional Pennsylvania Dutch Recipes

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