I'm noticing that I post a lot of questions about food. Good food feeds the soul and a soldier without soul is no soldier. That's my story and I'm stickin' to it...

Parched corn. I found a recipe to make it (after hearing Ken talk about having some on the recent training camp of the 6th Ohio). Anyway, my question is how it's prepared and eaten (in camp/on campaign). From the pictures it looks like modern CornNuts without flavoring and should therefore just be munched by the handful. Is that about right?

I've never made it but have bought it at Jungle Jim's in Fairfield (south of Hamilton.)  It's actually pretty good.

Do you just munch it by the handful or cook it?

The store bought parched corn is the same thing as "corn nuts".
You eat it like pop corn or potato chips.( Already cooked )
The home made corn is a little more chewy.( You parch )
Both kinds are handy to have in your haversack.
My two cents. Other opinions may be more correct.
Ole Dan

Well, the way the Mess makes it (and Alpheus especially) is you take regular old corn and cook it in the oven for a looooong time to dry it out.  Al's is the best.  

Al, jump in here and help us out.

Dan, not sure about the corn nuts similarity.

I'd like to sample someone's at CP if they don't mind. It's always good to expand your culinary possibilities.  

I think Al is the person that put me onto the parched corn from Jungle Jims.  Either way it is a great munchie straight from a poke sack when you've got a short break and need a little nourishment.

I've see a lot ofdocumentation of Confederate soldiers being issued parched corn or parching corn themselves but, not Federals. I'd like to see the reference.

I take frozen corn and put it in the dehydrator for about 10 to 12 hours and it comes well enough that Ken is supplied with at events.  Very easy to make and carry in the haversack.

Thanks Al. I'll give it a try before ZOAR and let you sample it for quality assurance purposes.