Tuesday, November 24, 2009

Cope's Corn P-A Style

Growing up in Pennsylvania, this dish was always a staple at Thanksgiving and Christmas for us. I've adopted it and kept it going in Chicago, even being able to find Cope's brand corn occasionally. Love this stuff!

TIP? Mom always cooked it in another flat pan full in an inch or two of water to help even the cooking and added crackers on top...

Cope's Corn

Baked Corn Supreme

1 15 oz can Cope’s corn, drain liquid***
1 tbsp sugar
1 cup scalded milk
2 eggs, well beaten
1 tsp Salt
1/4 tsp Pepper
1 tbsp Butter
2 tbsp crackers to top

Combine all ingredients. Bake in buttered baking dish for 40 minutes at 400 degrees.

Serves 4 – 6

***Note: Dried corn may be used in this recipe as follows:Grind contents of package (7.5 oz), in a blender or food chopper, add 5 cups cold milk, 3 ½ Tbsp butter or margarine, 2 tsp salt (optional), 3 Tbsp sugar, and 4 well beaten eggs. Mix thoroughly. Bake in buttered 2 qt casserole for 60 mins in 375 degrees F preheated oven.

No comments: