Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups dried sweet corn (Amish-style), about 7 oz / 200 g
- 3 cups very warm water (for soaking)
- 1 1/2 cups whole milk
- 4 tbsp unsalted butter, melted, plus extra for greasing
- 1 1/2 tbsp granulated sugar
- 1 tsp kosher salt (or 3/4 tsp fine sea salt)
- 1/4 tsp freshly ground black pepper
- Optional: pinch nutmeg or paprika; fresh chopped parsley or chives for garnish
Do This
- 1. Soak dried corn in 3 cups very warm water for at least 2 hours (or overnight in the refrigerator), then drain well.
- 2. Preheat oven to 350°F (175°C). Grease a 1 1/2-quart baking dish with butter.
- 3. In a large bowl, whisk milk, melted butter, sugar, salt, pepper, and optional pinch of nutmeg or paprika.
- 4. Stir in the drained corn. The mixture should look loose but not soupy; add a splash more milk if it seems dry.
- 5. Pour into the prepared baking dish. Smooth the top and dot with a little extra butter if desired.
- 6. Bake 40–45 minutes until bubbling at the edges, lightly golden on top, and most of the liquid is absorbed.
- 7. Let rest 10 minutes so it thickens slightly, then garnish with herbs (optional) and serve warm.
Why You’ll Love This Recipe
- Captures that nostalgic Amish dried corn flavor: sweet, slightly nutty, and wonderfully chewy-tender.
- Simple pantry-friendly ingredients, but the slow soak and bake create deep, comforting flavor.
- Perfect make-ahead holiday or Sunday dinner side that reheats beautifully.
- Easy to customize: keep it classic, or dress it up with herbs, bacon, or extra creaminess.
Grocery List
- Produce: Fresh parsley or chives (optional, for garnish)
- Dairy: Whole milk, unsalted butter
- Pantry: Dried sweet corn (Amish-style or Cope’s-style), granulated sugar, kosher salt, black pepper, nutmeg or paprika (optional)
Full Ingredients
For Soaking the Corn
- 1 1/2 cups dried sweet corn (Amish-style), about 7 oz / 200 g
- 3 cups very warm water
For the Casserole
- 1 1/2 cups whole milk
- 4 tbsp unsalted butter, melted and slightly cooled, plus more for greasing the dish
- 1 1/2 tbsp granulated sugar (use 2 tbsp if you like it a bit sweeter)
- 1 tsp kosher salt (or 3/4 tsp fine sea salt)
- 1/4 tsp freshly ground black pepper
- Optional but delicious: a small pinch of ground nutmeg or smoked paprika
To Finish and Garnish (Optional)
- 1–2 tsp cold butter, cut into tiny pieces, for dotting the top
- 2 tbsp finely chopped fresh parsley or chives, for serving
Step-by-Step Instructions
Step 1: Soak the dried corn
Add the dried sweet corn to a medium bowl. Pour in 3 cups of very warm water, making sure the corn is completely submerged. Stir once or twice so no kernels are floating dry on top.
Let the corn soak for at least 2 hours at room temperature, or cover and refrigerate for up to 24 hours. The kernels will plump up and soften but should still feel a bit firm and chewy, not mushy.
When you are ready to bake, drain the corn well in a fine-mesh strainer. Shake off as much excess water as you reasonably can; you want the corn hydrated, but not dripping.
Step 2: Prepare the oven and baking dish
About 20 minutes before baking, preheat your oven to 350°F (175°C) with a rack in the center position.
Grease a 1 1/2-quart baking dish (an 8-inch square or similarly sized oval dish works well) with a thin layer of butter, making sure to coat the bottom and sides. This helps prevent sticking and encourages that nice, lightly caramelized edge that makes casseroles so good.
Step 3: Make the creamy base
In a large mixing bowl, pour in the whole milk. Add the melted and slightly cooled butter, granulated sugar, kosher salt, black pepper, and, if you like, a tiny pinch of nutmeg or smoked paprika.
Whisk everything together until the sugar and salt are dissolved and the mixture looks smooth and creamy. Taste a tiny spoonful (it will be thin at this stage) and adjust the seasoning: add a pinch more salt for savoriness or a bit more sugar if you know you like a sweeter-style corn casserole.
Step 4: Combine the corn and milk mixture
Add the well-drained, soaked corn to the bowl with the milk mixture. Stir gently until every kernel is coated and distributed evenly.
The mixture should look loose but not like a thin soup. If it looks very thick and the corn seems crowded and dry, stir in an extra 2–4 tbsp of milk. Dried corn varies batch to batch, so this small adjustment helps you dial in the perfect creamy-yet-chewy texture.
Step 5: Transfer to the baking dish
Pour the corn mixture into the buttered baking dish, scraping the bowl so you get all of the seasoned milk and butter. Spread the corn out into an even layer with the back of a spoon or spatula.
If you want an extra-rich top, dot the surface with tiny pieces of cold butter. This will melt over the surface as it bakes, encouraging gentle browning and a slightly nutty aroma.
Step 6: Bake until bubbly and golden
Place the dish on the center oven rack and bake for 40–45 minutes. The casserole is done when the edges are bubbling, the top looks lightly golden in spots, and the mixture has thickened but is still spoonable and creamy.
If the top is browning too fast before the center is set, loosely tent the dish with foil for the last 10–15 minutes of baking. Conversely, if you like a deeper golden color, you can broil it on high for 1–2 minutes at the end, watching carefully.
Step 7: Rest, garnish, and serve
Remove the casserole from the oven and let it rest for about 10 minutes. This brief rest helps the starches set slightly so you get neat, creamy scoops instead of a runny casserole.
Just before serving, sprinkle with chopped fresh parsley or chives for a little color and freshness, if you like. Serve warm as a cozy side dish alongside roasted meats, ham, turkey, or any comfort-food main. The corn will be tender but pleasantly chewy, with a sweet, slightly nutty flavor and rich buttery creaminess.
Pro Tips
- Soak long enough: At least 2 hours is essential for chewy-tender kernels. Overnight soaking (in the refrigerator) gives an even more nostalgic, deeply flavored texture.
- Adjust the sweetness: Amish dried corn can vary in natural sweetness. Start with 1 1/2 tbsp sugar, then taste the milk mixture and adjust up or down to match your preference.
- Check the texture before baking: The mixture should be loose but not soupy. If it seems overly thick, add a splash of milk; if it looks extremely liquidy, let it sit 5–10 minutes so the corn can absorb more before baking.
- Choose the right dish: A shallow 1 1/2-quart dish gives you a nice balance of creamy center and gently browned edges. A deeper dish may need a few extra minutes of baking.
- Hands-off holiday side: This is a great dish to slide into the oven while your main course rests; the 10-minute resting time for the casserole aligns nicely with carving time for roasts or turkey.
Variations
- Extra-creamy, custardy version: Whisk 2 large eggs into the milk mixture before adding the corn. You may want to add an extra 1/4 cup milk. Bake until the center is just set like a soft custard, about 40–45 minutes.
- Smoky bacon and onion: Cook 4 slices of bacon until crisp, then remove and crumble. In 1–2 tbsp of the bacon fat, gently cook 1/2 cup finely diced onion until soft and golden. Stir the onion and bacon into the drained corn before adding the milk mixture. Reduce the added salt slightly to compensate for the bacon.
- Herb and cheese twist: Stir 1/2 cup finely grated sharp cheddar or Gruyère and 2 tbsp chopped fresh herbs (such as parsley, chives, or thyme) into the mixture before baking. Sprinkle an extra tablespoon of cheese on top for a light crust.
Storage & Make-Ahead
Let leftovers cool to room temperature, then cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish, covered with foil, in a 325°F (165°C) oven for 15–20 minutes until heated through, adding a tablespoon or two of milk if it seems dry.
For make-ahead, you have two options: soak the dried corn up to 24 hours in advance (keep it refrigerated), or fully bake the casserole up to 1 day ahead. If baking ahead, cool, cover, and refrigerate, then reheat gently as described above. This casserole also freezes fairly well: cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate values for one of 6 servings: about 200 calories, 9 g fat, 25 g carbohydrates, 4 g protein, 1 g fiber, and 270 mg sodium. Actual values will vary depending on the specific brand of dried corn, milk, and any optional add-ins you use.
