Joined: 14 May 2007
Location: Gallatin, TN
Real Name: Jason W. Gatliff
|Posted: Tue May 22, 2007 10:27 pm Post subject: Parched Corn
|Lightly grease a cast iron skillet or dutch oven. At a moderate heat, add a thin layer of dry corn. continue heating until the corn "pops". At that point it is done, and should be removed from the heat. Once you have a quantity parched, grind it into a coarse flour. Over time, I have come to prefer the variety of corn known as "Mandan Red". It has a rather pleasant flavor, almost slightly sweet. In use, I mix this in stew or soup, or throw a couple spoonfuls in hot water and drink it.
Submitted by: Jim Colburn - firstname.lastname@example.org on February 01, 2000
Jason W. Gatliff