John Copes Dried Corn Food

DRIED-CORN PUDDINGS

Dried-Corn Puddings image

Categories Milk/Cream Blender Egg Side Bake Vegetarian Corn Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 9

Ingredients

2 cups dried sweet corn (available by mail order from John Cope's Food Products, Inc., P.O.Box 419, Rheems, PA 17570-0419, Tel. 717-367-5142, and at some specialty foods shops)
2 teaspoons salt
4 1/2 teaspoons sugar
3 1/2 cups milk, scalded
1 tablespoon double-acting baking powder
4 large eggs, beaten lightly
1 cup thinly sliced scallion greens
2/3 cup thawed frozen corn kernels, patted dry
rosemary sprigs for garnish

Steps:

In a blender grind the dried corn until it resembles coarse meal. In a bowl whisk together the ground corn, the salt, the sugar, and the milk and let the mixture stand at room temperature for 1 hour. Whisk in the baking powder, the eggs, the scallion greens, the corn kernels, and pepper to taste, pour the batter into sixteen 1/2-cup metal charlotte molds coated with non-stick spray, and bake the puddings on a baking sheet in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until a knife inserted in the centers comes out clean. (Alternatively, the pudding may be baked in a buttered 1 1/2-quart shallow baking dish.) Let the puddings cool for 5 minutes and run a thin knife around the side of each pudding. Invert the puddings, 1 at a time, onto a spatula, invert them onto a platter, and garnish them with the rosemary.

NAVAJO DRIED CORN SOUP

Navajo Dried Corn Soup image

recipe by Elaya K Tsosie Native American Traditional recipe A dried corn soup with pork and chilies

Provided by drhousespcatcher

Categories Pork

Time 5h

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups dried whole corn
12 cups water
1 1/2 lbs cubed pork (or beef)
1 diced onion
1 minced garlic clove
6 crushed red chili pods
1/2 teaspoon oregano
3 teaspoons salt
1/2 teaspoon black pepper

Steps:

Wash dried corn thoroughly, soak overnight, drain when ready to use.
Boil dried corn until tender - about 3 1/2 hours in 6 cups water.
Brown meat, add onion and garlic, saut‚ together until tender, drain off excess fat.
Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn.
Simmer for 1 hour or until the meat and corn are tender.
servings based on one cup not soup bowl.
Note:.
Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure.
Phil's notes: An Old Smoky Ham soup base may be used in place of the salt pork. Please when dealing with the chilie pods make sure you don't touch your eyes. Wash your hands first and if for some reason you are cutting them, you might need a second washing to get rid of the burn. Note with the Old Smoky Ham base I also used Copes Toasted Dried Corn.

CREAMED DRIED SWEET CORN WITH ONION AND CHIVES

Creamed Dried Sweet Corn with Onion and Chives image

Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn-and even more irresistible.

Provided by Adina Steiman

Categories Thanksgiving Side Corn Milk/Cream Pennsylvania Fall

Yield 10-12 servings

Number Of Ingredients 9

Ingredients

2 (7 1/2-ounce) packages John Cope's dried sweet corn (about 4 cups)
5 cups whole milk
2 cups heavy cream
4 tablespoons unsalted butter
1/2 cup finely chopped onion (about 1/2 small onion)
1 tablespoon kosher salt, plus more
1 tablespoon sugar
Freshly ground black pepper
Sliced chives (for serving)

Steps:

Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
Season to taste with salt and pepper. Top with chives.

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