Parched Corn Recipe

Here it is my famous trail food of parched Corn. Why spend a bunch of money on pricey power bars, Native Americans and the early pioneers already knew how to make an easy nutritious snack. Parched corn was staple of early Americans and today it is the perfect pick-me-up for any outdoor activity. Follow these steps to whip up a batch of the original American energy food.

Things You'll Need:
Corn
Skillet
Butter, lard, oil or cooking spray
Spoon
Paper towel
Cloth or plastic bags
Dry the corn. The primary ingredient of parched corn is dried corn. To dry fresh corn on the cob, hang it in a dry area of your home and allow it to dry out naturally. Frozen corn can be dried in a dehydrator or spread on a cookie sheet and placed in an oven set at 150 degrees. Leave the oven door open a little. This method can take a few hours and the corn should be turned occasionally to prevent burning.
Oil the skillet. Add a small amount of butter, lard or oil to a skillet. Cooking spray can also be used. Heat the oil on a low temperature. Wipe the frying pan with paper towel to remove any excess oil. Only a thin coating should remain on the bottom of the pan.
Pour the corn in the skillet. Add enough dry corn to the skillet to just about cover the bottom. The actual amount will depend on the size of the skillet.
Cook the corn. Allow the corn to cook slowly. Stir the dried corn constantly to prevent burning. I sometimes add crushed red peppers or other spices at this time for a different taste. The parched corn is done when the kernels have swollen, and turned a medium brown. A few of the kernels may explode, just like popcorn.
Drain the corn. Pour the parched corn onto some paper towel and allow to thoroughly drain and cool. Turn the corn a couple of times to ensure that all excess oil is absorbed. Store the parched corn. Place the parched corn in a cloth, my favorite a hide bag (it soaks up any extra oil) or plastic bag for storage. A small bag of parched corn will be enough for your next day of hiking.

Cool Beo, Thanks!

And the Canadian's also used this as a trail food long before the American Colonials... Shhhhhhhh don't let Trax and the others know.

And we drank it around here before there was a Canada. Got 4 gal. to the acre(don't know nothin about metric)

Thanks Beo

Drank it, shoot were still drinking it coot.I mean running it in our trucks yea thats it in or trucks....

Parched Corn is a trail food not Corn Whiskey:D Although corn whiskey is probably a trail drink too:D

True BEO, great recipe by the way I'll try it for sure..

Ya know Corn Whiskey may be new survival phycological thing, the more ya drink it the less ya care if your lost:D

Do ya some good and help ya to....

Quote:

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Originally Posted by tracks

Drank it, shoot were still drinking it coot.I mean running it in our trucks yea thats it in or trucks....

---

Tracks,now that is a waste,LOL stick with drinking it!!!!!!!:D

More like medicinal purposes only NELL, it makes me sick every time I drink the stuff ... I just wish the flu was as much fun to catch. HEHEHE.

Oh Yea you can say that again!!!!!!

Quote:

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Originally Posted by Beowulf65

And the Canadian's also used this as a trail food long before the American Colonials... Shhhhhhhh don't let Trax and the others know.

---

Corn was an important enough crop, far before Chris Columbus and his pals opened up their first taco stands in the Caribbean, that there were wars fought over it. All of the North American tribes used parched corn as a trail food, so I'd imagine that "colonists" in both countries made use of it as well, far before there was a Canada or a US of A. Generally, the first explorers learned to make use of what their guides taught them.

Sounds like good eatting :D

I might even post my recipie for the perfect bacon and egg banjo, Cavalry Way !

That or stop at 7-11 and buy a bag of corn nuts! They come in flavors too. Then stop at the adult beverage store for some corn in a bottle. Go home and turn on the telly and watch Survivor Quest or one of the new survival shows. When you finish the corn you bought! Tell the wife how good she looks and wink a lot!

Kidding! Just kidding. Honestly; I was just kidding.

Great recipe. I'll have to try that. It sounds like it would be as good as my hard tack, or with my hard tack.

Don

Interesting little side note here. Corn as we know it today didn't exist in the America's. Maize (as the indigenous folks called it) was actually a wild grass called teosinte and it had a lower natural sugar content. Indigenous peoples were not plagued with either tooth decay or crooked teeth until teosinte had been cultivated into a form more closely resembling the corn we see today with its high sugar content.

You can find accounts of white man occupation that describe nomadic indigenous tribes in North America that had no tooth decay until they encountered food the white man ate.

Sources:

http://en.wikipedia.org/wiki/Teosinte

http://naturalhygienesociety.org/articles/teeth1.html

I agree with beowolf that parched corn is fantastic. We have always saved corn for this purpose. there are differences in the type of corn which you use. King Kain corn is the type that is used at the store and was a staple for meal in the southern states. The older varieties that are not "sweet" corn will puff up less when parched, but is perferred by some....especially those south of the border. Sweet corn when parched is far more tender and sweet. You can also make a similar product from sweet corn if you cut the kernels from the ear as if you were going to freeze it. Then you simply dry the corn....it too is delicious.

Sarge - Move to Survival Food:

Wow. I was just looking for the recipe when I found your forum. My Grandma used to make parched corn all the time using the very same procedure that you put in your recipe..

I love that stuff. It isn't seen much any more.

Welcome to the forum. How about stopping by the introduction section and tell us a bit about yourself. There isn't any parched corn there but you will find a handy template.

http://www.wilderness-survival.net/f...ead.php?t=7813

MmmmmMmmm, now That sounds delish Tony, don't be shy, do it. :) lb

That’s a fantastic recipe and a great bit of outdoor history—thanks for sharing your process for making parched corn! It’s cool to see a traditional, budget-friendly snack that’s stood the test of time and fueled countless adventures. Your step-by-step instructions are super clear, and the extra tips (like using a hide bag to absorb oil, or adding crushed red pepper) make it really approachable.

It’s also interesting how parched corn was a staple for Native Americans and pioneers—nature’s original energy bar, and still perfect for hikes or biking trips today. I’ll definitely be trying this out for my next outing! Have you tried mixing in nuts or dried fruit for a trail mix version, or do you prefer it classic?


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