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Alison in KY
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Posted: Mon Jul 20th, 2009 08:16 pm |
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Does anyone have a good cornbread recipe, using the milled popcorn? I like the one from the red Breadbeckers book, but it crumbles on us.
Thanks,
Alison
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KSherrill
Moderator
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Posted: Mon Jul 20th, 2009 09:39 pm |
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You could try to add another egg to the mix. This may make your cornbread a bit more "cakey" but should also help it hold together better. Another suggestion would be to just use the corn muffin variation (p. 36) for your cornbread. You could omit the frozen whole-kernel corn, if you prefer.
By the way, those muffins are mighty tasty. 
One more thought... you may want to shorten your bake time and/or decrease your oven temperature. Both of those factors may contribute to a dry, crumbly result.
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Gigmaster
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Posted: Mon Sep 7th, 2009 03:33 am |
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Here's what I use, and I never have a problem with it.
2 cups milled popcorn
2 cups milled white soft wheat
aprox 2 cups whole buttermilk (not reduced fat)
1/4 cup olive oil (or whatever you like)
1 egg
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
Options: 1/4 cup sugar or honey, 1/4 cup chopped jalepenos or salsa, 1/4 cooked sweet corn, 1/4 cup onions, or any combination of these.
Preheat oven to 425 degrees. Lightly grease iron skillets, or muffin pans.
Sift the dry ingredients together 3 times into a large mixing bowl.
Add extras if you want.
Add everything EXCEPT the buttermilk and mix lightly.
Using a large mixing spoon (do not use a whip), slowy add buttermilk while stirring GENTLY, until it reaches the aproximate consistency of thick pancake batter. Continue stirring until just mixed. DO NOT OVER MIX.
Pour into greased skillets, or muffin pans (you can use a ladle for this) and place in heated oven. Only fill to 1/2 full for either the skillet, or the muffin pans, because the batter will rise and overflow otherwise.
Bake for around 30 minutes, or until a toothpick inserted in the center comes out clean, and you have a wonderful crunchy golden-brown crust on top. Serve with real butter (lots of it).
To make hush puppies, or corn dodgers, use the same recipe, but only add enough buttermilk to make a stiff dough. Heat a deep fryer to 350 degrees. Spoon dough into hot oil, or (like I do) use a melon baller. The dough will rapidly expand to 2+ times it's size when it hits the oil. Stir them ocasionally to make sure all sides get cooked, and fry until golden-brown. Place on paper towels to drain.
You can add an extra egg to the recipe, and dip weiners on a stick in it to coat them, and drop them in a hot deep fryer to make fantastic home-made corn dogs.
I also dip fish and chicken in this recipe to fry. Just make it a bit thinner. Onions rings work well in this, too.
You can also ladle this onto a hot griddle or skillet to make Tennessee Cornbread (or hoecakes).
Bon apetit.
Last edited on Sun Sep 20th, 2009 12:20 pm by Gigmaster
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Alison in KY
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Posted: Mon Sep 7th, 2009 12:58 pm |
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Thanks gigmaster, I shall try this, I love the ideas you gave me.
Alison
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