This is one of the tastiest and easiest recipes that will make you wish you’d never used a box-mix (with all it’s creepy ingredients). Hands down this is one of my favorite uses for milled popcorn (:
Here is the recipe but also below that is a video for the recipe. Look for more blogs and videos coming soon about other ways to use popping corn!
FRESH MILLED CORN BREAD
Makes 8-9 servings
Dry Grains you need to mill:
Mill separately – should make amount of flours below.
1/2 C of Dried Corn OR Pop Corn
1/2 C of Soft White Wheat Grain
List of Ingredients:
- 3/4 C corn meal
- 3/4 C wheat flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- up to 1/4 C sugar/succanat
- 3 TBS butter
- 3/4 C butter milk
- 1 egg
Mix together all these dry ingredients first:
- 3/4 C corn meal
- 3/4 C wheat flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- up to 1/4 C sugar/succanat
Stir together all dry.
Preheat oven to 425 with 3 TBS butter in a 10-12 inch iron skillet or 8×8 Pyrex dish inside oven.
You will need to watch this and move fast….
Make a ‘well’ in the middle of dry mix to add:
- 3/4 C butter milk
- 1 egg
Mix ingredients until just blended….BARELY…
NOW – take the pan out of the oven and pour the melted butter into the buttermilk. Be sure to leave enough butter in the pan to keep it well coated. Mix ingredients again until just blended a bit more and quickly pour into hot buttered pan. 
Replace in oven on middle rack for about 20-25 minutes.
Slice within the pan and serve with butter, honey or molasses.
Variations:
Add one can of drained corn or 1C frozen. Or add diced jalapenos, tomatoes, corn and/or onions for a Mexican Cornbread.
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