Parched corn

Parched Corn

By Mark Fitzgerald

When we got to the Valley many of us were out of provisions, July 24th, here we stayed about one month.  August 26th, we started for Council Bluffs, for my outfit to go back with I had but 2 quarts of parch corn and 3 quarts of course corn meal. I was sick all the way back, and suffered everything but death; many times I had nothing to eat, and sometimes I had a little poor buffalo bull meat. We returned back to the Bluffs about the last of October, and found my family well.

We were introduced to parched corn on the first LDS Trek we participated in.  I love it.  It reminded me of a similar commercial food - corn nuts.

Ingredients

• 1 lbs frozen corn
• 2 ounce Spray oil

Directions

Dry the corn can be dried in a dehydrator (though you can use an oven). Make sure to rotate trays and not let it burn.  Once dried you are ready to add the oil.

Spray a skillet with a thin layer of oil and heat on low.   Add the dry corn, stirring constantly to prevent burning. The parched corn is done when the kernels have swollen, and turned a medium brown. (You are likely to make a little popcorn in the process).

Pour the parched corn onto paper towels and allow to thoroughly drain and cool. Store the parched corn in a  plastic bag.

Information

Makes 10 1.6 ounce servings
30 calories per serving