As mentioned in several period citations, Southeastern people used ‘nixtamalized’ corn for flour and used it as a direct foodsource.

A common travel food was parched corn (see Adair, for example). To parch hominy, I use the following method. I’ll start with commercially available chemically treated hominy. This is available in various brands, the type I use is sold as “Juanita’s Mexican Style White Hominy”.

I rinse it under cold water to get as much starch and loose corn bits off as possible.

Then dry it on a kitchen towel for about 20-30 minutes, patting dry occassionally. Preheat your oven to 450 degrees fahrenheit.

Once dry, put it in a heavy pan (I used a cast iron skillet for this batch) with about a tablespoon of oil (corn, olive, canola, it doesn’t matter unless you are concerned about long term storage). In this case, I used corn oil.

Place the pan in the center rack of the oven and cook, removing the pan and shaking it about every 5-10 minutes. Make sure none of the kernels stick. After about 15 minutes of cooking it will take on a little color:

And after 35 it will be nearly done:

When it looks and smells done, about 45-60 minutes, remove it from the oven and pour it out on your dish towel to dry further. Now is the time to salt it if you want it salted, as the salt will stick to it while it has a little oil on it. Notice this has salt on the kernels:

Let it cool thoroughly and enjoy. It is great while still a little warm, but is fine for months after preparation as long as you keep it in a dark place and reduce the amount of moisture that can get to it. It will get harder if exposed to air.

I don’t suggest using oils that go rancid easily, as that will reduce the shelf life of your parched corn. I have had brain-tan bags of corn with no liner still edible after more than 6 months, though it was very hard, heavy and tough to chew, rather than light and crunchy

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