Dried Field Corn (Roasted Mountain Corn)

Before popcorn became ubiquitous, mountain families roasted dried field corn kernels over fire or in cast iron until they puffed and toasted. Not fully popped like popcorn — these were hard-dried corn kernels that softened and became nutty-flavored with toasting. Carried in pockets for chewing throughout the workday, they were the original mountain trail mix.

Ingredients

• 2 cups dried field corn kernels (flint corn or dried dent corn — not popcorn, not sweet corn)
• 2 tbsp lard or bacon grease
• 1 tsp salt

Directions

1. Dried field corn must be completely dry — this is corn that has been on the cob and dried for months, not fresh or frozen corn.
2. Heat cast iron skillet over medium heat. Add lard.

Add dried corn kernels. Stir to coat in fat.

1. Cook over medium heat, stirring constantly, for 10–15 minutes.
2. Some kernels may partially pop or puff. Many will simply toast and darken.
3. When kernels are golden-brown and smell deeply nutty, remove from heat.

Sprinkle with salt immediately. Toss to coat.

1. Cool completely. Store in cloth bags or tin containers.
2. Chew slowly — these are hard and require jaw work, which was part of their appeal during long working days.

Notes

This is distinct from popcorn. Field corn dried on the cob produces a toasted, nutty kernel that doesn’t pop — it toasts. The chewing gave mountain workers something to do with their mouths during long hours of monotonous work. Carried in a shirt pocket, a handful would last for hours of slow chewing.