Traditional Muzzleloading Association

The Center of Camp => Camping Gear and Campfire Cooking => Topic started by: Minnesota Mike on September 24, 2008, 10:35:22 AM

Title: Parched Corn
Post by: Minnesota Mike on September 24, 2008, 10:35:22 AM
So how many of you make parched corn and what spices do you add (if any) for this snack?

r/
MM
Title:
Post by: Two Steps on September 24, 2008, 01:45:55 PM
Me sir...and I like Cajun Seasoning or just good ol salt... ;)
Al
Title:
Post by: Loyalist Dave on September 25, 2008, 07:58:24 AM
Usually nothing, but sometimes I do brown or maple sugar.   Just dried corn in a dry skillet, brown, and sprinkle on the sugar while it's still hot.  I use it as trail food, and I don't need extra salt what with the salt pork or jerk or bacon I'm carrying.  BUT, if it's all that I am carrying, then I will add the sugar.  I have a history of attracting ants and other critters when the sugar is on the corn, so I don't do it much in warmer months.

If I have the time, in cold weather I will boil it with some salt pork, and that is tasty and filling.

LD
Title: Re: Parched Corn
Post by: snake eyes on September 25, 2008, 08:37:21 AM
Quote from: "Minnesota Mike"
So how many of you make parched corn and what spices do you add (if any) for this snack?

r/
MM
Peanut butter,honey, and ground cashews.
snake-eyes :shake
Title:
Post by: Two Steps on September 25, 2008, 12:17:51 PM
Quote
Peanut butter,honey, and ground cashews.

Corn balls??
Title:
Post by: Black Hand on September 25, 2008, 06:03:03 PM
I carry it on every trip.  Salt is usually the only seasoning.  
I have been know to make the Eastern delicacy of parched corn, walnuts and maple sugar.  Great energy food on the trail!
Title: Re: Parched Corn
Post by: sse on August 05, 2014, 09:23:13 PM
I've made parched corn, but can't remember how...need the process...????
Title: Re: Parched Corn
Post by: kalchcliff on August 09, 2014, 08:39:00 AM
NativeTech: Indigenous Food and Traditional Recipes (http://www.nativetech.org/recipes/recipe.php?recipeid=69)
Title: Re: Parched Corn
Post by: sse on August 09, 2014, 08:47:26 AM
Thanks!
Title: Re: Parched Corn
Post by: snake eyes on August 09, 2014, 10:22:12 AM
kalchcliff,
      Great site! Thanks for posting it.
snake-eyes  :shake
Title: Re: Parched Corn
Post by: ridjrunr on August 09, 2014, 10:46:14 AM
Quote from: "snake eyes"
kalchcliff,
      Great site! Thanks for posting it.
snake-eyes  :toast  thank you kalchcliff !
Title: Re: Parched Corn
Post by: Bison Horn on August 09, 2014, 07:53:06 PM
Quote from: "ridjrunr"
Quote from: "snake eyes"
kalchcliff,
      Great site! Thanks for posting it.
snake-eyes  :toast  thank you kalchcliff !

Some good bread recipies on that site Thanks! Ridjrunr guess what I'll be cookin up mext rondy
Title: Re: Parched Corn
Post by: Loyalist Dave on August 26, 2014, 08:01:28 AM
Omit the grease.

There's no need to use grease on the pan, just dry roast the corn.

You can also make rock-a-hominy if you coarse grind the kernels after parching.  I found that bacon grease doesn't keep indefinite, and I've kept dry parched corn for several years without it going bad.

LD