Corn Bark

Uses for Corn Bark:

  • Create saucy backpacking meals such as Vegetarian Corn Bark Stew and Corn Bark Stew with Ham.
  • Not bad as a chip for snacking.


How to Make Corn Bark:

Run a 15 ounce can of creamed sweet corn through a blender to a smoothie-like consistency.

Spread thinly on dehydrator tray covered with Paraflexx® sheet or parchment paper.

Dehydrate at 135° for 10 hours until brittle.

Flip Trick: When the sheet of corn is substantially dry after about seven hours, place another dehydrator tray over it and flip the two trays over so that the Bark is now stuck to the bottom of the top tray. Peel sheet of corn away and remove the top tray. The moister bottom side of the Bark will now be facing up for more thorough drying.

The sheet of corn will break into pieces easily when dry.

Vegetarian Corn Bark Stew

Ingredients:

  • ½ cup Corn Bark
  • ½ cup instant rice
  • ¼ cup dehydrated black beans
  • ¼ cup assorted dehydrated vegetables. (Try onions, tomatoes, peas, carrots, and green beans).
  • 1 ¼ cup water

At Home:

Click for more information about dehydrating vegetables.

Combine all dry ingredients in a 4 x 6 plastic bag.

On the Trail:

Combine all ingredients with water in pot, cover, and light stove.

Bring to a boil and cook for an additional minute or two.

Remove from stove and transfer pot to insulating cozy for another five or ten minutes.

Corn Bark Stew with Ham

Ingredients:

  • ¼ cup Corn Bark
  • ¼ cup dehydrated sweet corn or green beans
  • ¼ cup dehydrated vegetables. (Try onions, tomatoes, and peppers).
  • ¼ cup dehydrated ham
  • ½ cup instant rice
  • 1 ¼ cup water

Follow same packing and cooking procedures as Vegetarian Corn Bark Stew.



More Bark Recipes...

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