- Carolyn Haynes
- Field corn, 1 ear dried, or sweet corn, 1 cup (225 ml) dried
- Butter,2 tbsp
- 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"