Parched corn was featured in On the Banks of Plum Creek during Thanksgiving.
Thanksgiving dinner was good. Pa had shot a wild goose for it. Ma had to stew the goose because there was no fireplace, and no oven in the little stove. But she made dumplings in the gravy. There were corn dodgers and mashed potatoes. There were butter, and milk, and stewed dried plums. And three grains of parched corn lay beside each tin plate.
At the first Thanksgiving dinner the poor Pilgrims had nothing to eat but three parched grains of corn. Then the Indians came and brought them turkeys, so the Pilgrims were thankful.
Now, after they had eaten their good, big Thanksgiving dinner, Laura and Mary could eat their grains of corn and remember the Pilgrims. Parched corn was good. It crackled and crunched, and its taste was sweet and brown.
- On the Banks of Plum Creek – Chapter 12
This recipe calls for lard, which can be purchased in grocery stores and butchers. However, you can substitute vegetable shortening (ie Crisco) in this recipe
- Fresh Corn on the Cob
- 1 tbsp. lard
- Frying Utensil
- Using a canteen half, plate or small skillet, melt the lard.
- Cut the corn off the husk and place in the pan.
- Fry until the corn is soft, then eat.
From On the Banks of Plum Creek