Thanks for the instructions. I wanted to add that you need to be careful how much you consume. Just a couple or three tablespoons full will do it. Eat too much and when it swells in yer belly, it can cause some discomfort or eat a whole lot and you're in trouble from what I've been told.
I found this online as well, so I'll share it with ya. I've inserted some of my thoughts in (....).
In the 18th Century Parched Corn was one of the most important trail foods. (It actually goes back several thousand years to when the Indians first started cultivating corn) Parched Corn is listed in many of the sources used here at HistoricalTrekking.com for research. It was made by first hanging the fresh corn cobs in the top of your cabin until they thoroughly dried, and then a small amount put in a skillet or spider with some bacon. The bacon grease would keep the corn from sticking and the heat would make the small kernels of dried corn swell up and turn brown. Parched Corn is the swollen and browned kernels. Parched Corn is a lot easier to digest than dried corn, and it's not as hard on your teeth either. If you can't get fresh corn on the cob or don't want to because of the price, and don't want to explain to your family why you have corn hanging from the ceiling, then just go buy frozen whole kernel corn at the grocery store. If you have a dehydrator that will simplify drying the corn, but if not you can spread the corn out on cookie tins and set your oven to 150 degrees and leave the door cracked an inch or so. It will take eight (8) hours or more to dry, just be sure to check on it every thirty minutes or so. (I'd like to add that if you hurry the drying process or use frozen product, that you could be losing some of the nutrients in the corn. The Indians sun dried the corn, knowing that the sun brings all the good stuff to it's peak.) Once you get it fully dehydrated, then it's time to get out your favorite skillet and oil or grease. Almost any kind of oil or grease works, just heat the skillet on a low heat and oil the skillet. Once the skillet has gotten hot take a rag (or paper towel) and spread the oil around wiping up all but just a thin coat. If you go modern, PAM spray works very good for this. Then you should pour a little of the dried corn, you should have not quite enough corn to coat the bottom of the skillet. You have to constantly stir the corn around so it won't burn. It takes less than a minute to parch the corn. When swells up and turns a light to medium brown colour, it is ready. (Me again, if it fully pops, you went just a tad too far. There seems to be some confusion as to what constitutes parched. Many think that parched is actually popped corn and that isn't quite true accoring to some Indian friends of mine) Dump the corn out onto a plate that has some cloth (or some paper towels) on it to soak up any of the oil/grease that might be left on the corn, then re-oil your skillet and do some more. If you are doing it right it will take several skillets full to make a weekend's ration but you won't end up burning any of it. (Once the corn is parched and cooled, grind the kernels into a gritty flour and place into a container that won't sweat. A poke pouch works great for carrying in the field as long as you can keep it dry) I like to use sweet corn when I makes mine, and I don't add anything to the corn, but you could add in your favorite nuts, (dried buffalo or favorite meat), dried fruits or berries, or even some sugar to make your daily ration more interesting. (Adding the dried meat, especially buffalo, will help boost the protein and add to some of the essential fats and fatty acids)
Now to find an online oriental grocery store for you....
