INDIAN POPPED CORN

Instructions

1. 1

   Use a heavy cast iron skillet with a lid.

2. 2

   Fill the skillet with a single layer of kernels, and heat the oil before you add the corn.

3. 3

   Use the smaller amount of ingredients for a 9-inch skillet, and use the larger amount of ingredients for a 14-inch skillet.

4. 4

   Heat oil in skillet over high heat until a test kernel pops.

5. 5

   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.

6. 6

   When popping sounds cease, the corn is done.

7. 7

   Pour corn into a large bowl and sprinkle with salt.

8. 8

   Melt butter with the chile and pour over the corn.

9. 9

   Mix with your hands.

10. 10

    Makes 2 to 4 cups, depending on size of skillet used.