Gazette reader and Ripple resident Paula has asked about a food I have been practically unaware of my whole life. Until she emailed me about parched corn I had only experienced it years ago at The Feast of the Hunters Moon in Lafayette. What fun it has been to explore a food concept so new and different to me, yet so old at the same time. Though the snack Paula describes is different from the recipe that follows, I will be experimenting to make something more like what she wants. I will likely write about it at a later date, so stay tuned.

Parched corn was a staple among the native tribes across much of North America prior to the arrival of Europeans. It then became a very important source of food energy for the early fur trappers and pioneers. It is no more than what the name says it is. Grain corn which has already dried in the cob, then dried and toasted over fairly high heat.

I used my 5 quart enameled cast iron Dutch oven on the stove top to make this recipe. A cast iron skillet will do nicely. I bought about ¾ pound or a cup and a half of the whole corn for corn meal at The Good Earth. I did this amount in two batches with oil in the first and without in the second. I don't think the oil is necessary but you might want to use a little if you want to add some other flavor like bacon grease. Just a teaspoon or so is all you will need.

All I did was heat the pan over medium high heat and poured in the corn kernels. Start stirring and DON"T STOP. This is pretty important. At this heat the bottom kernels would be burning before the top got warm. So keep stirring through the entire time the corn is cooking. There were several big pops like popcorn but most stayed in the pan. You will hear a lot of crackling and small popping as you go. The fragrance is a lot like pop corn. When all the corn is a medium brown and puffed or split open it is done. Pour into a large platter or mixing bowl to cool. After it has cooled enjoy! I rather liked the taste and serious crunch. But others I shared this with said 'It's like trying to eat the old maids (unpopped kernels) in a bowl of popcorn.' So you may like or you may not, but do give it a try.

The following is another way of making parched corn using your oven. I have not tried this method but I am sure it will work just fine.

Lightly grease a bread pan then shell enough ears of dried corn to fill the pan about two-thirds full of the kernels. Add a sprinkle of salt, place pan in moderately hot oven and bake about 10 minutes. Open door pull pan out on door and stir thoroughly, lifting all kernels about so nothing will burn. Return to oven and cook a little longer and repeat the stirring. By the third or fourth time the kernels should be getting a medium brown all over. Some of the grains may even pop like popcorn. If some of the kernels are still tough keep cooking and stirring. When all the corn is a medium brown and puffed or split open it is done. Pour into a large platter or mixing bowl to cool.