100g Sorghum seeds
75g rice bran oil
25g freeze dried corn powder
- Place the sorghum seeds and rice bran oil in the bottom of a pot with tall sides. Place over high heat, and cook, stirring frequently, until the sorghum seeds pop like popcorn. They won’t jump as high as popcorn, so don’t worry about covering it. About 70 percent of the sorghum seeds will look popped when it is finished.
- Once popped, transfer the sorghum seeds to a sheet pan lined with c-folds to drain.
- When cool, toss with salt and freeze dried corn powder and transfer to a deli for storage.
Freeze dried corn
- Place freeze dried corn in a very dry blender cup. Blend on high for 30 seconds, until powdered. Sift through a fine mesh strainer, then transfer to a deli and cover immediately to avoid the humidity causing it to clump.