Today I’m sharing my secret to a non-grainy, non-gritty, perfectly sweet, cornbread made with popcorn that is bound to become your favorite. This easy, quick bread is the perfect accompaniment to any meal.
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I have to admit that cornbread was never something I was crazy about growing up. I am a texture person when it comes to eating. If I can’t stomach the texture, it doesn’t matter how good tasting it is, it doesn’t belong in my mouth.
Anybody with me here?
Well the grainy texture of traditional cornbread always turned me away from enjoying it.
It wasn’t until I became an adult that I discovered the way to get past my stumbling block of grainy cornbread.
And I am SO excited to share with you my discoveries today!
The problem with grainy-textured cornbread is that the cornmeal that most people make it with (the kind from the store) is ground very coarsely. Coarsely milled corn makes coarse textured cornbread. It sticks to your throat and is hard to swallow.
My secret to good textured cornbread
My solution to that problem is to grind your own cornmeal. That way you can control how fine it is. And believe me, it makes a world of difference for us texture sensitive tasters!For me, a very fine grind is the only way to go.
Now there are probably other ways to do this without a grain mill. For instance, you could probably experiment with using a coffee grinder or even a high powered blender. If I were trying it, I’d probably just put in some cornmeal I bought from the store and see if I could grind it a little finer. Let me know if you do try it, I’m curious how well it works.
But for me, a grain mill is the best way to go. I LOVE my grain mill (aff. link). I have had it for years and use it ALL THE TIME. Grinding cornmeal on a finer setting has changed my life. Seriously. Now I can actually enjoy cornbread.
But wait!
There’s another secret to amazing cornbread I want to share with you.
My secret to the best tasting cornbread
And here it is: The type of corn matters.
What? Yes. It is true, my friends.
And can you guess what type I like the best?
Popcorn!
That’s right.
Crazy, huh?
But really it makes the most delicious cornbread you have ever tasted. Trust me on this. Coming from a cornbread hater to a now converted cornbread lover (as of about 10-15 year ago). The freshly ground (finer than cornmeal) popcorn is what did it for me. Something about the structure of ground popcorn makes it just perfectly delicious for cornbread. Light and moist. Just perfect.
Well now I’ve done it. I’ve shared with you the two secrets to the best cornmeal ever.
So now let me tell you about this cornbread.
This cornbread is so so good. It is moist and so flavorful. Perfectly sweet without being overpoweringly so.
If you put a little bit of honey butter on it, you might just wonder if you’ve died and gone to heaven. It’s that good.
My kids love it when I make it. If there are any leftovers (which is rare) they fight about who gets to take them in their lunch or eat them for breakfast.
Now my friends I will leave you to ponder on newest wonder of the world that I have revealed below – a perfect, non-grainy cornbread (popcorn cornbread) that will astound you beyond your wildest dreams. Well…maybe not your wildest…but your second wildest for sure. Ha ha ha. See ya next time.
Popcorn Cornbread
Today I’m sharing my secret to a non-grainy, non-gritty, perfectly sweet, cornbread made with popcorn that is bound to become your favorite.
Ingredients
- 1 cup milk
- ¼ cup butter melted
- 1 large egg
- 1 ¼ cup (7.5 ounces) finely ground cornmeal (see note)
- 1 cup (5 ounces) all-purpose flour
- ½ cup (3.75 ounces) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
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Preheat oven to 375 degrees F. Spray bottom and sides of 8-inch square pan.
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In a large bowl, add the milk, melted butter and egg and mix well.
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Sprinkle the remaining ingredients evenly over the milk mixture and mix all at once. Stir gently just until flour is moistened. The batter will still be lumpy.
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Pour batter in prepared pan. Bake 375 degrees F for 25 to 35 minutes or until golden brown and toothpick inserted in center comes out clean.
Recipe Notes
1. For the cornmeal I use freshly ground popcorn that I mill in my electric grain mill on a finer setting. You can also try grinding cornmeal that you bought from the store in a coffee grinder or blend it in the blender for a few minutes until is it fine.
Recipe Source: adapted from The Betty Crocker Cookbook.
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Can you tell me about your grind mill, like what kind it is …. how big is it?
Hi Ellen I use a super old Wonder Mill—actually is called a whisper mill which is the precursor to wonder mill. We’ve had it for probably 20 years. It’s just their standard size. It works really well and we’ve been very happy with it.
How much freshly milled wheat berries do you use for this recipe?
I’ve never made this with wheat berries Debbie! I grind popcorn in my grinder for the cornmeal. I normally just eyeball the amount I think I’ll need and then measure it after grinding. 😁
I love this corn muffin! The best I have EVER made.
I would like to know how many calories would be in one muffin? It makes 6. for me. This way I can calculate my daily intake in calories.
Thank you,
Janis Bovino, RN, MS
Hi Janis! I’m sorry I’m not an expert on calorie counting but so glad you loved the recipe. 😀
Do you suppose it makes a difference if it’s white or yellow popcorn Imhave a ton of white available and a grain grinder.
Hi Teresa, I’ve never tried it with white but I’m guessing it would be yummy.
1 Tablespoon of baking powder?!! I have never made a baked good with more than 1 tsp. of baking powder. I just couldn’t add that much so I went with 2 tsp. and it came out fine! Nice tasting recipe.
Hi Kelly, yes 1 tablespoon cornbread is correct! 🙂 Glad yours turned out and you like the flavor. 🙂
Hi. I’m trying to make this great looking popcorn cornbread recipe, however, my wife will not let me use her kitchen aid mixer. She says I’m immature and stupid and she wants a divorce, so I told her to shut up and she left and took the kids. Do you have any alternatives to a kitchen aid mixer, or is it best if I just solve this issue in court.
Best wishes, Dave
Hi, I want to try your popcorn cornbread. Do you pop the corn before grinding it?
HI Amelia, good question. You don’t need to pop it first. You just grind it directly through the grain mill. 🙂