PARCHED CORN {EASY}
Parched corn made from dried corn and salt, is an easy nutritious and old fashioned way of creating a "trail mix" that can be stored for months on end. With no special requirements, parched corn can be left at room temperature, used as a snack for instant energy, and is a favorite amongst survivalist's and canning/storage interests. Easy and quick to enjoy, the main ingredient is corn and can be left salty and savory or sweetened with brown sugar. Combine with other long term nuts for an addicting snack!
Provided by Trisha Haas - Salty Side Dish
Categories Side Dishes
Time 10m
Number Of Ingredients 3
Steps:
- Taking a large skillet or cast iron pan, heat up approximately 1 tablespoon of oil, a small amount of butter or lard on the bottom of a pan medium heat. Carefully use a paper towel to make sure oil is spread evenly in pan but is not in excess oil (you are not frying the corn).
- Once frying pan is heated and ready, cover bottom of skillet with dried corn, making sure not to overlap pieces. Depending on the size of the skillet will depend on how much dried corn you can fit, but my skillet takes 1 1/2 cups.
- Generously sprinkle with salt.
- Let dried corn heat till it begins to pop. When I make dried corn in the house, it can pop out of the skillet so I put a clear lid on the top of the corn and remove every 30-45 seconds to stir.
- Corn should puff up with air and slowly brown. Use a spatula to stir and brown evenly. Corn should not burn or pop into popcorn. If corn begins to burn, remove from heat and then lower heat before adding pan back over flame.
- The whole process to a medium brown color and an air puff usually takes about 5-7 minutes. Test out a kernel (carefully). Once corn is soft but still crunchy, parched corn is completed.
- Add additional spices (like more salt or seasonings from the pantry) or sweet brown sugar and stir, remove from heat, and let cool.
- Store parched corn in a dry cloth bag (for long term storage without moisture) for an easy nutritious snack!
Nutrition Facts : ServingSize 1 g, Calories 314 kcal, Carbohydrate 31 g, Protein 5 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 21 mg, Sodium 338 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 13 g
OLD FASHIONED PARCHED CORN
Provided by caviar
Time 29m
Yield 2
Number Of Ingredients 3
Steps:
- In hot skillet melt lard. Add salt and shelled corn. Stir until dark brown. Remove from skillet and let cool.
OLD FASHIONED PARCHED CORN
Make and share this Old Fashioned Parched Corn recipe from Food.com.
Provided by Iowahorse
Categories Lunch/Snacks
Time 20m
Yield 2 ears
Number Of Ingredients 3
Steps:
- In hot skillet melt lard.
- Add salt and shelled corn.
- Stir until a rich golden brown.
- Remove from skillet and let cool.
Nutrition Facts : Calories 115.5, Fat 12.8, SaturatedFat 5, Cholesterol 12.2, Sodium 1162.7
OLD-FASHIONED CORN RELISH
This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan
Provided by Taste of Home
Time 30m
Yield 6-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
OLD-FASHIONED SCALLOPED CORN
Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.
Provided by Cali
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
- In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
- In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g
GRANDMA'S BAKED CORN
Holidays or family gatherings are never the same without grandma's baked corn. She is gone now, so I treasure this recipe. Prep time is apporoximate. I'm not sure of the servings. We were a family of 6, but no matter how much she made, we never had any left over.
Provided by keen5
Categories Corn
Time 1h20m
Yield 1 9x13 dish, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients except crackers and pour into a Pyrex, or other glass baking dish.
- Sprinkle with crushed cracker crumbs.
- Bake at 350 for 1 hour or until firm.
- Do not over cook or it will be dry.
OLD-FASHIONED SCALLOPED CORN
Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.
Provided by David Tanis
Categories dinner, casseroles, vegetables, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
- Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
- Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
- Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet's contents to the prepared baking dish and smooth the top.
- Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 362 milligrams, Sugar 5 grams, TransFat 1 gram
More about "old fashioned parched corn recipes"
HOW TO MAKE PARCHED CORN | CLASSIC BAKES
From classicbakes.com
100% (3)Total Time 15 minsServings 2-4Calories 173 per serving
HOMEMADE CARAMEL CORN RECIPE - FLOUR ON MY FACE
From flouronmyface.com
SOUTHERN SKILLET FRIED CORN - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
OLD-FASHIONED CORN PONE RECIPE - MASHED.COM
From mashed.com
OLD-FASHIONED FRIED CORN - A HUNDRED YEARS AGO
From ahundredyearsago.com
EASY SCALLOPED CORN RECIPE (CREAMY, BUTTERY & CRISPY!)- DINNER, …
From dinnerthendessert.com
OLD FASHIONED CARAMEL CORN - COOK. CRAFT. LOVE.
From cookcraftlove.com
OLD-FASHIONED CREAMED CORN RECIPE - LITTLE HOUSE ON …
From littlehouseontheprairie.com
SURVIVAL FOOD: HOW TO MAKE PARCHED CORN - UTAH PREPPERS
From utahpreppers.com
OLD FASHION PARCHED CORN - RECIPE | COOKS.COM
From cooks.com
HOW TO MAKE PARCHED CORN - BLIND PIG AND THE ACORN
From blindpigandtheacorn.com
OLD FASHIONED PICKLED CORN RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
OLD FASHIONED FRIED CORN RECIPE | CDKITCHEN.COM
From cdkitchen.com
PARCHED CORN: 18TH CENTURY SURVIVAL SUPERFOOD THAT YOU CAN …
From wideopenspaces.com
OLD FASHIONED SCALLOPED CORN - BUTTER KERNEL
From butterkernel.com
RUGGED RECIPES: HOW TO MAKE 4 HISTORIC SURVIVAL FOODS
From offgridweb.com
OLD FASHIONED CORNBREAD - 101 COOKING FOR TWO
From 101cookingfortwo.com
PARCHED CORN -- AN OLD-FASHIONED THANKSGIVING TREAT!
From heartfelthomecreationsblog.blogspot.com
OLD FASHIONED CREAMED CORN - BEEYONDCEREAL
From beeyondcereal.com
RECIPE: PARCHED CORN (2) - RECIPELINK.COM
From recipelink.com
OLD FASHIONED CREAMED CORN - MINDY'S COOKING OBSESSION
From mindyscookingobsession.com
OLD FASHIONED CORN MUFFINS - THERESCIPES.INFO
From therecipes.info
OUR 10 BEST CORN CASSEROLE RECIPES OF ALL TIME ARE DELICIOUSLY ...
From allrecipes.com
OLD FASHIONED HOMEMADE POPCORN - DEEP SOUTH DISH
From deepsouthdish.com
PARCHED CORN - RECIPES | COOKS.COM
From cooks.com
OLD FASHIONED SCALLOPED CORN RECIPE - RECIPETIPS.COM
From recipetips.com
HERE'S MY GRANDMA BETTY'S SCALLOPED CORN RECIPE | TASTE OF HOME
From tasteofhome.com
OLD-FASHIONED KETTLE CORN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
OLD-FASHIONED SOUTHERN CORN STICKS - THE SEASONED MOM
From theseasonedmom.com
OLD FASHIONED SCALLOPED CORN - YOUTUBE
From youtube.com
OLD-FASHIONED CREAMED CORN CASSEROLE | WISHES AND DISHES
From wishesndishes.com
OLD FASHIONED SCALLOPED CORN RECIPE - RECIPETIPS.COM
From recipetips.com
OLD FASHIONED CREAMED CORN WITH PARMESAN CHEESE | SALTY SIDE …
From saltysidedish.com
MOM’S OLD FASHIONED CORN BREAD - THE FED UP FOODIE
From thefedupfoodie.com
EASY OLD FASHIONED CORN BREAD RECIPE | ALL THINGS BACKYARD
From allthingsbackyard.com
GRANDMA'S OLD-FASHIONED CARAMEL CORN RECIPE - AVA'S ALPHABET
From avasalphabet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love