Parched Corn

Parched corn was a dietary staple for both the Indians and the settlers- I have even heard it goes back to biblical times.
The Indians dry roasted their parched corn while the settlers oil roasted or fried the kernels.
Parched corn is still eaten today by a number of hikers as it is easy to carry and prepare at their campsites.
Corn can be fully dried on the cob or frozen corn can be dehydrated. To use put a small amount of cooking oil in a skillet then wipe it out leaving only enough oil to coat the skillet and keep the corn from burning.Pour in enough dry corn to cover the bottom of the skillet. Stir constantly to keep it from burning.The kernels are done when they swell and turn light to medium brown and start to pop. Usually takes one to five minutes.