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Nutrition Facts
Serving Size 1 (72g) Recipe makes 2 servings The following items or measurements are not included below: 3/4 cup dried whole corn celery powder
Calories 105
Calories from Fat 72		(68%)
Amount Per Serving		%DV
	Total Fat 8.0g	12%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 23mg		7%
Sodium 70mg		2%
Potassium 97mg		2%
Total Carbohydrate 6.2g		2%
	Dietary Fiber 0.1g	0%
	Sugars 0.5g
Protein 2.5g		4%
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Dehydrator Creamed Corn

Recipe #409131 | 15 min | 5 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: TxGriffLover
Jan 18, 2010

To rehydrate and cook dried corn: In a saucepan, combine 1/4 cup dried corn with 1 cup hot water. If the corn has been blanched, it will rehydrate in 5 to 10 minutes, unblanched corn will take about 30 minutes or longer. Bring the rehydrated corn to a boil and cook for 3 to 5 minutes, cover and let sit for 5 minutes. Drain. This will yield 3/4 cup cooked corn. This recipe adapted from "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.

SERVES 2 (change servings and units)

Ingredients

1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup milk
1/4 teaspoon sugar
3/4 cup cooked dried whole corn (see above note)
1/2 teaspoon dried celery powder
pepper, to taste

Directions

1
In a saucepan, melt the butter over low heat. Sprinkle in the flour and stir with a wire whisk until blended. Slowly add the milk and sugar, stirring constantly.
2
Add the cooked corn, celery powder, and pepper, and remove the pan from the heat. Top with more celery powder or a dusting or Parmesan cheese.
3
Tip: Rehydrate small pieces of dried green bell pepper with the corn and cook them together.