For generations, John Cope has been producing dried sweet corn from varieties that are grown in the heart of the Pennsylvania Dutch Country. These naturally sweeter 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. John Cope's Toasted Dried Sweet Corn can be used in many recipes, including creamed corn and cornbread.
Shelf-stable; will last for years when tightly sealed. Stores and travels well -
great for emergency food supplies, camping, boating, and RVing.
Net Weight: 10 Pounds / 160 Ounces / 4.54 kg.
Quantities of 2 or more will be combined into one bag.
available. Click here to view/purchase them.
Yield: Each pound of dried corn yields approx. 16 servings.
Ingredients: dried sweet corn.
Packaged in a facility that
also packages wheat, milk, soy, egg, sesame, peanuts, and tree nuts.
Country of Origin: USA.
Recipe: Creamed Corn
It doesn't get any more American than this sweet and savory side dish.
1 cup Toasted
Dried Sweet Corn (approx. 5 ounces)
3 cups boiling water
2 Tbls. butter OR margarine OR
1 dash of
1/2 cup heavy cream OR half and half OR whole milk
~ Measure corn into a 2-quart saucepan. Pour boiling water over top, cover, and
allow to soak at least 2 hours.
~ Add butter, sugar, and salt to pan.
~ Bring contents of saucepan to a simmer, and reduce heat to low. Simmer at
least 30 minutes, stirring occasionally.
~ Stir cream into saucepan and continue cooking for 5 minutes, stirring often.
* If using
butter powder, do not add additional salt.
Optional Additions: To round out the flavor of the corn, stir in 1/2 tsp.
rosemary. To add a burst of color, add 2 Tbls. each
dried diced red bell peppers and
dried diced green bell peppers at the start of the recipe, along with an
additional 1/4 cup boiling water. This makes an especially attractive Christmas