On Line Cookbook
Parched Corn
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Recipe Information
Carolyn Haynes

Serves/Makes:1 cup

  • Field corn, 1 ear dried, or sweet corn, 1 cup (225 ml) dried
  • Butter,2 tbsp
  • Salt
  • Skillet, 10 inch
  • 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.
I found this recipe in "The Little House Cookbook"

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