• prep: 25 min
• cook: 50 min
• total: 1 hr 15 min

servings:

Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn—and even more irresistible.

• 2 (7 1/2-ounce) packages John Cope's dried sweet corn (about 4 cups)
• 5 cups whole milk
• 2 cups heavy cream
• 4 tablespoons unsalted butter
• 1/2 cup finely chopped onion (about 1/2 small onion)
• 1 tablespoon kosher salt, plus more
• 1 tablespoon sugar
• Freshly ground black pepper
• Sliced chives (for serving)

Click Here For Step-By-Step Instructions