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Print Friendly Recipe Recipe Information Source: Carolyn Haynes Serves/Makes:1 cup Ingredients Field corn, 1 ear dried, or sweet corn, 1 cup (225 ml) dried Butter,2 tbsp Salt Skillet, 10 inch Preparation If you are using field corn, shell it and remove chaff by tossing handfuls back and forth; do not wash! Heat butter in skillet over high heat. Cover the pan with kernels, reduce heat slightly, and stir constantly as kernels brown, puff up, and crackle. Cook 3-5 minutes. Remove from heat, salt to taste, and serve. Comments I found this recipe in "The Little House Cookbook" Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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