Do not use popcorn seed it is not the right kind of corn for this project if you are able to get dent corn then your in business if not use frozen corn dry it and then process it to make your own here is a bit on it copied from my site...
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Parched corn
Corn was the staple grain on the American frontier for pioneers and Indians alike, as it was (and is) relatively easy to grow, harvest, and process without machinery. There are four basic types: flour, dent, flint, and sweet. All may be dried on the cob, and may then be stored indefinitely. If you want to go modern, then just buy frozen whole kernel corn at the grocery store and dehydrate it.
Parching corn makes these hard kernels softer for your teeth and much more digestible. It’s a lightweight, high energy food that was carried by Indian warriors and hunters. It was also considered a treat by pioneer children. It can be eaten as is, or ground and added to soups and stews. You’ll be surprised at how it revitalizes you.
Heat a small amount of butter or lard or oil in a skillet on low. Wipe the skillet with a paper towel so that only a thin coat remains—just enough to prevent the corn from sticking. Pour in enough dry kernels to almost cover the bottom of the pan. Stir constantly to prevent burning. The kernels are done when they swell and turn light to medium brown and begin to pop. It takes from about one to five minutes. Dump the corn out onto a plate lined with a paper towel to soak up any remaining oil or grease, then re-oil your skillet and do some more. Enough for a day will fit in a plastic bag in your pocket.
On your next outing, try traveling light. Jerky, pemmican, hardtack, and parched corn will keep you going all day, without utensils to clean, or trash to dispose of, or the need to stop and cook. For dinner, pemmican stewed with whatever greens or tubers you’ve foraged, thickened with parched corn and served with hardtack will give you a literal taste of days gone by.
