Where can I buy Parched Corn?

Where can I buy a supply of Parched Corn?...Upper Missouri Trade Company used to carry it bulk, but their long gone!... For any of you who have never tried the stuff...it is very much like CORN NUTS!

Great by itself or camp cooking in stew etc.

"Corn Nuts" is actually hominy.

But, parched corn is very easy to make and in some cases, better than what is being sold.
[url] http://www.muzzleloadingforum.com/fusionbb/showtopic.php?tid/117219[/url]

http://www.turkeyfootllc.com/driededibles.html

Can't argue with Claude that homemade & fresh is best, but Turkey Foot Trading Co. is mighty handy for small batches in the off season. ;-)

I go to my neighborhood natural food store. There they have bulk bins of "Glad" Corn. This is pretty close to parched corn. Good stuff.

horner,
Google "parched corn"...you will be amazed.
snake-eyes :hmm:

Go to the Cabela's, Bass Pro or Sportsman's Warehouse closest to you and buy a bag of their "deer corn" (plain corn, not the stuff with additives). You'll have about 50 pounds (or so) of corn to make your own parched corn from. Follow suggestions in the link Claude posted in this thread, turns out good . . .

Just curious...I know the difference between hominy and regular corn. Corn nuts taste to me pretty much the same as parched corn (just very salty). I know they made hominy back in the 1800s, so anyone know if they parched it too?

Also, why parch? Is it just a way to keep the corn longer (it IS already dried)? Or, is it a flavor thing? Or, is it to soften it some for chewing - eating dried corn hurts.

If parching is a way to store corn longer, then it wouldn't make any sense to parch hominy as the purpose of making hominy was to store it longer.

Just wonderin...

All our grocery stores have it in the Mexican food section. Bags full of it. Apparently a staple food item for the Mexicans.

Crossfire said:

Just curious...I know the difference between hominy and regular corn. Corn nuts taste to me pretty much the same as parched corn (just very salty). I know they made hominy back in the 1800s, so anyone know if they parched it too?

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It's been my experience, that once you make hominy, (soaking in water, etc.), it can no longer be "parched" or roasted as with plain dried corn. Some people will tell you that they parch hominy or frozen "cut corn", but I suggest that it is not truly "parched corn".

Crossfire said:

Also, why parch? Is it just a way to keep the corn longer (it IS already dried)?

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Drying corn will preserve it and it can last for years if stored properly (kept dry). We generally refer to parched corn, as corn that has been dried and then roasted. Roasting makes it softer and imparts a roasted flavor. It can be eaten as is, or added to soups and stews.

That's my two-cents, other people's mileage will vary. :grin:

I dry frozen whole grain corn in the oven, and then I parch it in a skillet. Very cheap & safer to eat IMO. The Hickory Peg is closer looking to early types of corn.

Here is the corn I use, Maiz Cancha Cuzo made by Amaznas.I found this at a Food for Less store. They have lots of Mexican food there.It's supposed to be the same variety of corn grown 200 years ago or so I was told.Anyway it's great stuff.I just heat it up in a dry skillet but you could use oil if you want but I don't cause oil tends to go bad in time. Medium heat and stir till browned' It'll pop some but not like our pop corn.
When done I grind it up for trails food or flour. Hope this helps.
George

Thanks everyone! :thumbsup:

I got a bunch of great idea's as usual from our great forum membership!

I buy my parched corn from a seventh day adventist health food store. they sell it by the pound bag, I'm sure they're not parching it on the premisis, so I reckon they're getting it from their supplier, healthways maybe?
They also sell dried organic sweetcorn. I bought five pounds of it and now only parch up what I need for the trail.

Those Mexican stores also have the Muscovado sugar cones that are used for making Flan I believe. I buy those for historically correct trail sweetner. I get mine at Walmart in the ethnic foods (produce section normally)