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INDIAN POPPED CORN
1
1
1
2
1
T. corn oil
/4 to 1/2 C. corn kernels
/4 to 1/2 tsp. salt
to 4 T. butter
/2 to 1 tsp. pure ground chile
Use a heavy cast iron skillet with a lid. Fill the skillet with a single layer of kernels,
and heat the oil before you add the corn. Use the smaller amount of ingredients for
a 9−inch skillet, and use the larger amount of ingredients for a 14−inch skillet.
Heat oil in skillet over high heat until a test kernel pops. Shake in the kernels,
cover with a lid, and when you hear the kernels begin to pop, turn down heat and
shake pan gently back and forth to keep the kernels moving. When popping
sounds cease, the corn is done.
Pour corn into a large bowl and sprinkle with salt. Melt butter with the chile and
pour over the corn. Mix with your hands. Makes 2 to 4 cups, depending on size of
skillet used.
INDIAN POPPED CORN
29
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