December 04, 2013

Candied Dried Corn

Full credit for this recipe goes to my Grandma!  So I hope she gets to see this.  This corn is something that we grew up having when we'd visit her in Pennsylvania.  My mom has now adapted the recipe and added it to our Thanksgiving Feast.

It does take a little preparation because you'll have to gather the corn during the earlier fall months when it's in season, but I guarantee it will be an impressive addition and substitute to the traditional plain corn that everybody is serving.  Because of it's sweet ingredients, I consider this the corn equivalent to candied sweet potatoes.

Candied Dried Corn

  • 5-7 ears of corn
  • Water
  • 2 t salt
  • 1/3 cup milk
  • 2-3 T butter
  • 1/4-1/2 cup brown sugar
  1. Preheat oven to 200 degrees F
  2. Remove corn kernels from the cob
  3. Arrange the corn on a rimed baking sheet
  4. Bake for several hours, checking and stirring even 30 minutes, until the corn is brown with very little yellow color remaining
  5. Add dried corn and enough water to cover the corn into a large pot
  6. Allow the corn to cook for 1-2 hours
  7. Add additional water throughout the cooking process to ensure that there is always water in the pot
  8. Once the corn has softened, allow all of the remaining water to cook out
  9. Add the remaining ingredients and allow to soak into the corn

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