Whole Grain Corn Bread

In my opinion, the best tasting corn bread in all the world is made with freshly ground (finely ground) popcorn. Mmmmh! It is so tasty! And so nutritious. I never liked cornbread much until I started grinding the corn meal myself (on a fine setting). Something about the gritty texture of most cornmeal that you buy in the store isn't appealing to me.

Here's my recipe for you to try. If you have a favorite recipe you use, just try grinding popcorn in place of the corn meal. It is so good!

Corn Bread

Printable Recipe

*Makes 8 servings

INGREDIENTS:

1 Cup milk

¼ Cup butter, melted

1 large egg

1-1/4 Cup cornmeal (made with fine freshly ground popcorn)

1 Cup white flour *see note

½ Cup sugar (can substitute 1/2 Cup honey)

1 Tbsp. baking powder

½ tsp. salt

DIRECTIONS:

Heat oven to 400 F. Grease bottom and side of round pan, 9 x 1-1/2 inches, or square pan 8 x 8 x 2 inches, with shortening. Beat milk, margarine and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan. Bake 20 to 25 min or until golden brown and toothpick inserted in center comes out clean.

*Note: alternatively you can try it with a whole-grain flour. I've made it with wonder flour before and it it's really tasty, just a bit more crumbly than with white flour. I like it with half whole grain flour and half white flour.

*Recipe Source: adapted from Betty Crocker Cookbook