This cornbread makes an absolutely delicious side dish for my husband's Good Old Fashioned Pinto Beans, my Too Easy Crockpot Chili, Talerina, and numerous other dishes, and it's very quick and simple to make. It's a healthy alternative to boxed cornbread mix and just about as easy! It's especially good with some homemade butter slathered on. It works just fine using regular cornmeal, but the popcorn makes it especially yummy!
Ingredients
1 ½ cup buttermilk (or thinned yogurt or kefir)
3 eggs
¼ cup honey or maple syrup
¼ cup coconut oil or butter
1 tbsp baking powder
Instructions
Combine cornmeal and yogurt/buttermilk and allow to sit for several hours or overnight. Blend eggs, maple syrup, and oil together in a bowl or 2 qt measuring cup in order given. Combine with cornmeal/buttermilk mixture, add baking powder and salt. Pour into greased pan, bake at 350 for 25-30 minutes or until knife comes clean out of center (the original recipe called for a greased 9x13 pan, I almost always use my large cast iron skillet).
Enjoy!
**Be sure to visit my Kitchen page for my entire "Scoop on Grains" series and more healthy grain recipes!**
Enjoy!
**Be sure to visit my Kitchen page for my entire "Scoop on Grains" series and more healthy grain recipes!**
I'm linking this recipe up with:
Kara, in the ingredients list you say baking powder; in the directions you say baking soda. Can you clarify?
ReplyDeleteAnd, have you made it both ways, with honey & maple syrup? I can't get maple syrup here, but honey is available; is that way just as good?
Our "favorite" is Jiffy brand, obviously not available here - I'm hoping this is a good substitute, and that I can find buttermilk (or can I sub regular milk???? Does that kill the taste????)
Thanks so much!!
Oops! Thanks for pointing out my typo, Heather! It's baking powder. I've corrected it. I've made it with both honey and maple syrup...it's delicious either way! And regular milk will work. If you have vinegar or lemon juice, add a tbsp or so of it to the milk and give it a 5 minute or so. It will curdle it and make it more similar to buttermilk. I did that last night when I made it because I ran out of buttermilk. It'll work with just plain milk too, though.
ReplyDeleteOh, thank you!!! I can totally do milk with vinegar or lemon juice, and we have SO MISSED real corn bread. This will be wonderful!!! Thank you!
ReplyDeleteThanks so much for these recipes. I can't wait to try them. I have pinto beans in my storage and they were just waiting for this recipe.
ReplyDeleteI also have a big 25# bucket of popcorn that I am excited to grind in my Nutrimill and turn into this wonderful-looking corn bread.
Thanks again.
Marly
what an interesting substitution -- cool.
ReplyDeleteMade some today to tie in with our homeschool lesson about the English pioneers getting some corn from their Native American friends to make corn bread! It was delicious! :)
ReplyDeleteI made this yesterday and was a little dissappointed. It turned out heavy and bland. I confess I couldn't bring myself to add a whole tablespoon of salt so perhaps that was the problem, and I do like cornbread a little sweeter. Would the brand of popcorn make a diffeence?
ReplyDeleteksldr,
DeleteI'm sorry to hear you had disappointing results! It definitely has a different texture and slightly less sweet flavor than the stuff made from a sugary boxed mix, which is to be expected, but we've always found it tender, flavorful, and moist. The sweeteners can be increased if necessary. I just use ordinary organic popcorn that I buy in bulk with the rest of my grains. And yes, leaving out the full amount of salt will definitely affect the flavor and even the texture of the bread. Why couldn't you put in a whole tablespoon? I hope you're able to adapt it or find a recipe that works for you!