1 cup dried corn
2 cups milk
1 1/2 teaspoons salt
2 teaspoons sugar
2 tablespoons butter
1 cup heavy cream
Cook's note: This recipe is from the 1974 cookbook from the Groffs' Farm in Mount Joy, Pa., in Lancaster County. The Groffs were known for authentic Pennsylvania cooking.
Soak the dried corn in the milk overnight in the refrigerator. Thirty minutes before serving time, put it in a pan with the remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally, so it does not stick to the pan.
Yield: 4 servings
Source: Good Earth & Country Cooking by Betty Groff & Jose Wilson (Stackpole Books, 1974)
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