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"