Instructions. Pulse the cauliflower in a food processor until it has the texture of polenta, or coarse cornmeal. Add the cauliflower, egg, salt, coconut flour, and anise seeds to …
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Grease a 9 x 13 baking dish with butter or nonstick spray. In a food processor, blitz the Cope’s corn to a coarse meal that still has some larger pieces. Transfer to a large bowl and stir in the milk, sour cream, butter, salt, sugar, and eggs. Pour into the prepared baking dish and let sit at room temperature for 30-60 minutes.
Ingredients: 1 2 Packages, 3.75 oz John Cope’s Dried Sweet Corn 2 5 Cups Cold Whole Milk 3 1 TBSP Butter Melted 4 1 Tsp Salt 5 3 Heaping TBSP Sugar 6 5 Beaten Eggs 7 1 Tsp Vanilla 8 2 Tsp Parsley Flakes More ...
John Cope’s White Cut Corn, Silver Queen Style, steams up perfectly right in the bag. This product using the same type of sweet corn that we eat off the cob during the summer. Ask Your Questions? Or just tell us how great our products are!
The packaged sweet corn—frequently called by its most common brand name, Cope's corn—is slowly dried so that its natural sugars caramelize, a centuries-old Native American preservation method. Recipes usually call for grinding the corn, but the whole kernels impart a coarser texture that we love. Preheat oven to 350°F with rack in upper third.