History

Kettle Korn was first introduced in the early 1700's. Pioneers would end a day of rendering lard from hogs by using the lard to pop corn in their large cast iron kettles. They would add to the corn, whatever confections they had on hand, such as molasses, honey and cane. The corn was then cooked over a wood fire and scooped out by hand.

While the tradition may have been long forgotten, THE ORIGINAL KETTLE KORN, reintroduced it in 1984 at Mule Days in northern Missouri, where a wood fire was used and the kettle was physically picked up by hand to dump the corn.

While the recipe used by the THE ORIGINAL KETTLE KORN is similar to the original, the lard has been replaced with soy bean oil and our own "secret sauce" is added to each batch. The recipe gives the corn a unique sweet and slightly salty taste.

Because this tradition is a couple hundred years old, we always dress in period clothing, tailored to each event to depict and old time theme. Not only is our product very tasty, with it's distinctive sweet and salty flavor, it's also a continuous show for the public to enjoy!