Parched Corn

• Field corn, 1 ear dried, or sweet corn, 1 cup (225 ml) dried
• Butter,2 tbsp
• Salt
• Skillet, 10 inch

1. If you are using field corn, shell it and remove chaff by tossing handfuls back and forth; do not wash!
2. Heat butter in skillet over high heat.
3. Cover the pan with kernels, reduce heat slightly, and stir constantly as kernels brown, puff up, and crackle.
4. Cook 3-5 minutes.
5. Remove from heat, salt to taste, and serve.

corn, salt, skillet

Taken from online-cookbook.com/goto/cook/rpage/000574 (may not work)