John Cope’s Dried Sweet Corn is unlike most dried corn. Cope’s corn is made using the same type of sweet corn that we eat off the cob during the summer. John Cope’s grandfather, Martin Cope found a way to capture the sweetness of just picked corn, preserving its high sugar content before it transforms into a starch. For generations families have enjoyed John Cope’s dried sweet corn produced from special varieties that are grown in the heart of the Pennsylvania Dutch Country. These naturally sweet varieties are harvested in the early stages of maturity, processed, then air dried to remove the moisture, preserve the nutrients, and impart the golden color and toasted sweet corn flavor.
Baked Dried Sweet Corn Casserole & you make it in the Crock Pot! This is a very different corn side dish! It uses dried sweet corn that Lancaster County is famous for! Dried Sweet Corn has a slightly nutty flavor that just adds layers of flavors to this simple dish! The custard that develops is a creamy egg custard which compliments the corn! ENJOY this taste of Lancaster Dutch Country, Foodies!
Ingredients:
- 2 Packages, 3.75 oz John Cope’s Dried Sweet Corn
- 5 Cups Cold Whole Milk
- 1 TBSP Butter Melted
- 1 Tsp Salt
- 3 Heaping TBSP Sugar
- 5 Beaten Eggs
- 1 Tsp Vanilla
- 2 Tsp Parsley Flakes
Directions:
- Spray your crock pot with cooking spray.
- In a large bowl beat eggs & milk. Add the sugar, parsley, vanilla & dried corn beat well.
- Add melted butter & beat again.
- Pour everything into your crock pot & cook on low 4 hours.
The custard should be set when done. This will bake in the crock pot perfectly. You will have a layer of delicious sweet corn on the bottom with a beautiful custard on the top with the parsley covering the surface! This side dish is a must for many Lancaster County Holiday Dinners! Great for pot luck suppers too!
