Old Fashioned Parched Corn Food

PARCHED CORN {EASY}

Steps:

• Taking a large skillet or cast iron pan, heat up approximately 1 tablespoon of oil, a small amount of butter or lard on the bottom of a pan medium heat. Carefully use a paper towel to make sure oil is spread evenly in pan but is not in excess oil (you are not frying the corn).
• Once frying pan is heated and ready, cover bottom of skillet with dried corn, making sure not to overlap pieces. Depending on the size of the skillet will depend on how much dried corn you can fit, but my skillet takes 1 1/2 cups.
• Generously sprinkle with salt.
• Let dried corn heat till it begins to pop. When I make dried corn in the house, it can pop out of the skillet so I put a clear lid on the top of the corn and remove every 30-45 seconds to stir.
• Corn should puff up with air and slowly brown. Use a spatula to stir and brown evenly. Corn should not burn or pop into popcorn. If corn begins to burn, remove from heat and then lower heat before adding pan back over flame.
• The whole process to a medium brown color and an air puff usually takes about 5-7 minutes. Test out a kernel (carefully). Once corn is soft but still crunchy, parched corn is completed.
• Add additional spices (like more salt or seasonings from the pantry) or sweet brown sugar and stir, remove from heat, and let cool.
• Store parched corn in a dry cloth bag (for long term storage without moisture) for an easy nutritious snack!

OLD FASHIONED PARCHED CORN

Steps:

• In hot skillet melt lard.
• Add salt and shelled corn.
• Stir until a rich golden brown.
• Remove from skillet and let cool.