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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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
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.