Stoltzfus Eats: Baked Corn

Stoltzfus Eats: Baked Corn

Jacki Weaver |

If you're a Lancaster County native, or a fan of PA Dutch foods, there is a good chance you may have heard of John Cope's dried sweet corn. Sweet corn that is grown in Central PA is harvested and air-dried and is either packaged in bags or in cans. For generations, it has been a tradition to use John Cope's corn to make a classic PA Dutch Thanksgiving side dish - baked corn!

For today's recipe, we used two packages of John Cope's dried sweet corn. We hope you enjoy this tasty, traditional Thanksgiving side dish! 

What you'll need for this recipe:

ingredients for baked corn using John Cope's dried sweet corn

2 (3.75oz) bags John Cope’s Dried Sweet Corn
5 cups milk
4 T butter, melted
2 t salt
3 T sugar
4 eggs, well beaten

John Cope's dried sweet corn


  1. Preheat oven to 375 degrees.
  2. Add all ingredients to a large mixing bowl and stir to combine thoroughly. Pour into buttered 2 quart casserole dish.
  3. Bake for 60-90 minutes.

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 As always, if you make this recipe, we would love to hear about it. Please let us know in the comments or be sure to tag us on social media. Thanks for joining us for Stoltzfus Eats… where feeding you is our pleasure! 

1 comment

This is the “old” recipe for Baked Corn Supreme. For some reason John Cope’s revised the recipe that they print on the packages. I much prefer the old version and it brings back memories.

JIm Short ,

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