Best Old Fashioned Parched Corn Recipes

PARCHED CORN {EASY}

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!

GRANDMA'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

OLD-FASHIONED SCALLOPED CORN

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.

GRANDMA MOORE'S CREAMED CORN

Steps:

• In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
• On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
• Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
• Serve warm or at room temperature.

OLD FASHIONED PARCHED CORN

Steps:

• In hot skillet melt lard.
• Add salt and shelled corn.
• Stir until a rich golden brown.
• Remove from skillet and let cool.

PICKLED CORN

Steps:

• Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.