The Deliciously Dirty Pages — All about sweet corn, from York County where corn is king

This is the latest installment of the feature on to showcase old, tried and true, family favorite recipes handed down through the generations. And where are they found? On the dirtiest, most stained pages of beloved old cookbooks.

These aren’t The White Pages. They aren’t the Yellow Pages. They are the Deliciously Dirty Pages, where good cooking and memories of great cooks are forever preserved.

This writer has a collection of old cookbooks, ranging in age from 40 to 70 years old, which were used by her mother. She kept the cookbooks and has beautiful memories of making those favored recipes, as well as spilling ingredients on the pages. Also part of the collection, thanks to readers and friends, are many recipes from York County, in treasured local cookbooks.

The theory is the dirtier the page, the better the recipe.

Each Wednesday, JustMelanieW is featuring these culinary wonders, sure to still please because they have been made many times with great success – again, identified by being on the dirtiest pages of these archival hard copy treasures.

We would also love to share your family favorite recipes from your own Deliciously Dirty Pages. Just send them to And if you want to share pictures of the end product, or your family making it, or a picture of the dirty cookbook pages where the recipes were found – please send those my way as well!

Some of our greatest memories come from the kitchen . . . and those Deliciously Dirty Pages.


Today’s recipes: It’s all about sweet corn

The treasured time of the summer is just around the corner – the time when we are given by God our local gem of sweet corn.

So this week, I went to all York County recipes because after all, York County is a corn capital of the world – sweet corn, seed corn, field corn. We are all about corn around here and I even have my one row up and rolling.

All of these recipes were provided by York County cooks who have tried and true ways to make sweet corn. When I was growing up, we just ate corn on the cob. And then of course, we froze and canned a million pounds of the stuff for the rest of the year – or so it seemed.

I’ve always wondered about different ways to eat corn.

So I ventured into the minds of these amazing York County cooks who offered a myriad of ways to use the stuff.

When sweet corn season arrives – we will all be prepared, thanks to these cooks from York County where corn is king.


Aunt Mary’s Mac’ N Cheese With Corn by April McDaniel and Mary McDaniel Smith

1 stick of butter

1 can cream corn

1 can undrained regular corn

1 cup uncooked macaroni

1 pound cubed Velveeta

Preheat oven to 350 degrees. Combine ingredients in a 9×13-inch baking dish. Cover and bake for 35 minutes. Stir and bake uncovered 10 minutes longer.


Corn Casserole by Mary Beth Coffey

1 can whole corn, undrained

1 can cream style corn

1 box of corn muffin mix, “Famous Dave’s is the best”

½ cup butter, melted

½ cup sour cream

2 large eggs

Mix all ingredients together. Grease a 9×13-inch pan and bake at 350 degrees for 45-60 minutes, until golden brown and a toothpick comes out clean.


Corn En Casserole by Dorothy Mack and Sharon Hansen

½ green pepper, chopped

½ onion, finely chopped

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

¼ teaspoon paprika

¼ teaspoon dry mustard

1 cup milk

½ cup dry bread cubes

1 tablespoon butter

2 cups whole kernel corn, drained

1 beaten egg

½ cup buttered cracker crumbs

Cook pepper and onion in 2 tablespoons butter for five minutes, stirring constantly. Add flour mixed with seasonings and stir until blended. Add milk and cook until thick. Brown bread cubes in one tablespoon butter and add with corn and egg. Turn into greased baking dish, cover with crumbs. Bake in a hot oven, 400 degrees, for 20 minutes. Serves six.


Corn/salmon Scallop by Charlene Koehler

2 cans cream style corn

1 tall can salmon, drained

1 package saltine crackers, crushed

2 eggs, beaten

½ teaspoon pepper

¼ cup milk

Mix all ingredients together. Bake in 350-degree oven for 60 minutes in a casserole dish. Serve with Thanksgiving turkey and all the trimmings!


Creamed Corn by Leah Propheter

20 ounces of corn

1 teaspoon salt

¼ teaspoon pepper

2 tablespoons sugar

2 tablespoons butter

1 cup heavy cream

2 tablespoons flour

½ cup milk

Add corn, salt, pepper, sugar, butter and cream into a pot and heat on medium heat. In a separate bowl, whisk flour and milk. Add mixture to pot once the first ingredients are simmering. Mix continuously until it begins to thicken. Remove from heat.


Thanks for reading this article. content is free and never behind a paywall.
We believe in trustworthy, local journalism that is accessible to everyone.