Corn meal mush, baked corn, and other Amish corn dishes

Amish CornVast acres of corn greet summertime visitors to Amish Country.  While Amish don’t eat the corn you see in fields, they do raise garden sweet corn for their own dinner tables.  Sweet corn factors into many Amish and Pennsylvania Dutch recipes.  Corn Chowder and Chicken Corn Soup are among the popular corn-based soups made in Amish kitchens. Try one of these delicious corn recipes for a special treat at your next dinner.

 Corn Dishes

 
 
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FRIED CORN MEAL MUSH

Corn meal mush is a classic, especially served at breafkast (but can be enjoyed at any meal).

  • 1 cup corn meal
  • 2 qts. boiling water
  • 1 tsp. salt

Moisten the corn meal with a little cold water.  Stir corn meal into the salted boiling water. Cook over a slow flame, stirring often, for 45 minutes. (Most of the corn meal sold today has been processed to cook much faster, so follow the directions.)

Pour the hot corn meal into a glass baking dish or greased loaf pan. Let the corn meal stand, uncovered, until it becomes cold and firm. Cut the mush into slices, dip into  flour and fry in hot fat until reaching a brown color. Serve corn meal mush with syrup.  Corn meal mush also goes well with sausage.

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CORN MEAL GRIDDLE CAKES

  • 2 cups corn meal
  • ½ cup flour
  • 1 tsp. baking powder
  • 1 tsp. soda
  • 2 eggs
  • 2 cups buttermilk
  • 2 tblsp. butter
  • 1½ tsp. salt

Sift flour, corn meal, baking powder, soda and salt. Sift a second time. Beat the eggs well, add the buttermilk and combine this mixture with the dry ingredients. Beat until smooth and add the melted butter.

Bake on a hot griddle. Traditional methods to prevent sticking include rubbing the griddle with the flat part of half a raw turnip, or using a small cloth bag filled with salt. Serve corn meal griddle cakes with syrup, or brown sugar.

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CORN FRITTERS (Dried Corn)

Here are two recipes for making corn fritters, the first with ground dried corn, the second (below) making use of fresh, grated corn.

  • 1 cup dried corn (ground)
  • 1 1/4 cups of milk
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 1 tsp baking powder
  • 1/2 cup flour
  • 1 egg

Add 1¼ cups milk (or part water) to 1 cup of ground dried corn. Let stand for 30 minutes or longer.  Add ½ teaspoon salt, ½ teaspoon sugar, 1 teaspoon baking powder, ½ cup flour, and 1 well-beaten egg.  Fry the mixture to a golden brown.

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CORN FRITTERS (Fresh Corn)

  • 2 cups grated fresh corn
  • 2 eggs, separated
  • 2 tblsp. flour
  • 1 tblsp. sugar
  • pepper

Beat the egg yolks.  Add the flour, 1 teaspoon of salt and a little pepper to the yolks. Add the corn.  Fold in the stiffly beaten egg whites. Drop small spoonfuls of the mixture onto a frying pan or a greased griddle. Cook slowly.

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LANCASTER BAKED CORN

A delicious, lightly sweet dish.

  • 1 cup dried corn
  • 2 cups hot milk
  • 2 eggs (beaten)
  • 1 cup cold milk
  • 1 tblsp. butter
  • 2 tblsp. sugar
  • salt

Combine 2 cups of hot milk with 1 cup of dried corn (ground in food chopper).  Let stand for about 1 hour. Add 2 beaten eggs, 1 cup of milk, 2 tablespoons sugar, 1 tablespoon butter, and salt to taste.  Bake for 30 minutes at a temperature of 350-360 degrees.

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JOHNNY CAKE

Also known as “johnny bread”, “shawnee cake”, and “hoe cake”, this is a cornmeal flatbread with Native American origins.

  • 1½ cups yellow corn meal
  • ¾ cup sifted flour
  • 1½ tsp. baking powder
  • ¾ tsp. baking soda
  • 1 tsp. salt
  • 2 tblsp. sugar
  • 2 beaten eggs
  • 1¼ cups sour milk or buttermilk
  • ¼ cup shortening, melted

Sift the corn meal, flour, soda, baking powder, salt and sugar together. Combine the eggs and sour milk (or buttermilk) and add to the flour mixture. Mix well and stir in the shortening. Bake for 40 min. in a greased 8 × 8 × 2-inch pan, in a moderately hot oven (375-f).

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CORN PUDDING

A simple corn pudding recipe ready in about an hour.

  • 1 can of golden crushed corn
  • 2 slightly beaten eggs
  • 2 tbs. flour
  • 2 tbs. sugar
  • 1 cup milk
  • salt and pepper
  • lots of butter

Mix all the above ingredients together. Place in a buttered casserole dish. Bake in slow oven for 60 minutes at 300 degrees.

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Sweet corn: aethyric/flickr
Unless otherwise noted, recipes adapted from Pennsylvania Dutch Cooking.

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