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Author Topic: Parched Corn  (Read 4404 times)

Offline Minnesota Mike

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Parched Corn
« 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
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« Reply #1 on: September 24, 2008, 01:45:55 PM »
Me sir...and I like Cajun Seasoning or just good ol salt... ;)
Al
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Offline Loyalist Dave

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« Reply #2 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
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Offline snake eyes

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Re: Parched Corn
« Reply #3 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
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« Reply #4 on: September 25, 2008, 12:17:51 PM »
Quote
Peanut butter,honey, and ground cashews.

Corn balls??
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Offline Black Hand

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« Reply #5 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!
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Re: Parched Corn
« Reply #6 on: August 05, 2014, 09:23:13 PM »
I've made parched corn, but can't remember how...need the process...????
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Offline kalchcliff

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Re: Parched Corn
« Reply #7 on: August 09, 2014, 08:39:00 AM »
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Re: Parched Corn
« Reply #8 on: August 09, 2014, 08:47:26 AM »
Thanks!
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Offline snake eyes

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Re: Parched Corn
« Reply #9 on: August 09, 2014, 10:22:12 AM »
kalchcliff,
      Great site! Thanks for posting it.
snake-eyes  :shake
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Offline ridjrunr

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Re: Parched Corn
« Reply #10 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 !
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Offline Bison Horn

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Re: Parched Corn
« Reply #11 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
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Offline Loyalist Dave

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Re: Parched Corn
« Reply #12 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
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