Creamed Corn

• 2 7 1/2-ounce packages John Cope's dried sweet corn (approximately 4 cups)
• 6 cups milk
• 1 cup heavy cream
• 3 teaspoons sugar
• 3 teaspoons salt
• 4 tablespoons butter
• Salt and freshly ground black pepper

1. Place corn in large bowl with milk and cream.
2. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Add sugar, salt and butter.
4. Transfer to saucepan and bring to boil, stirring to avoid sticking.
5. Reduce heat to low and simmer, stirring occasionally, for 30 minutes.
6. Season to taste with salt and freshly ground black pepper.

sweet corn, milk, heavy cream, sugar, salt, butter, salt

Taken from cooking.nytimes.com/recipes/209 (may not work)