Description
This classic Pennsylvania Dutch dried corn recipe brings old-fashioned comfort to your table. With its rich, nutty flavor, this dish is slow-cooked to creamy perfection using simple pantry staples like butter, cream, and seasonings. Perfect as a side dish, casserole base, or hearty soup ingredient, it’s a must-try for any lover of traditional Amish cuisine.
Ingredients
Scale
- 2 cups dried corn
- 4 cups water or broth (for soaking)
- 1 cup whole milk or heavy cream
- 2 tbsp unsalted butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp sugar (optional, for a slight sweetness)
- ¼ tsp nutmeg (for depth of flavor)
- ¼ cup cooked, crumbled bacon (optional, for extra richness)
Instructions
Step 1: Rehydrate the Corn
- Place dried corn in a bowl and cover with 4 cups of water or broth.
- Let it soak for at least 4 hours or overnight for best results.
Step 2: Cook the Corn
- Drain the corn and add it to a saucepan over medium heat.
- Pour in milk or heavy cream, and add butter, salt, pepper, and sugar.
- Stir and let it simmer gently for 20-30 minutes, until the corn becomes tender and absorbs the flavors.
Step 3: Final Touches
- Sprinkle with nutmeg for a warm, slightly sweet depth of flavor.
- Add crumbled bacon for a smoky touch (optional).
- Serve warm as a side dish or use in casseroles, soups, or stews.
Notes
💡 Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess.
💡 Serving Suggestions: Pair with roast turkey, mashed potatoes, or homemade cornbread.
💡 Make-Ahead Tip: Rehydrate the corn overnight to save time when cooking.
- Prep Time: 4 hours (soaking)
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Pennsylvania Dutch / Amish
Nutrition
- Serving Size: 1/2 cup per person
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg