This is definitely the best cornbread I've ever made, hands down. I love the texture, the flavor, everything about it. It's delicious as leftovers, it doesn't dry out and get super crumbly like most cornbreads I've made. It was wonderful served with bean soup, a perfect accompaniment to brown beans, and just amazing on its own, either with a little butter or with some honey or molasses drizzled on top for a sweet ending to our dinner.
I had honestly never known that you could grind up popcorn to make corn bread - did you know that?
I also never knew or considered how important it is to have organic popcorn. Apparently popcorn is one of the most heavily sprayed-with-pesticides crops there is, and obviously we don't wash it before we pop it. Not to mention that regular popcorn is a GMO (genetically modified organism), which carries its own set of risks.
You can probably find organic popcorn at health food stores, or order from Amazon. I got the 5 lb bag of Great Northern Organic Yellow Gourmet Popcorn for less than $8, which I thought was a pretty good deal.
Recipe: (adapted from the Nutrimill owner's manual)
2 cups cornmeal (I grind mine from organic popcorn)
2 cups white whole wheat flour (or all purpose)
1/2 cup sugar
1/2 cup coconut oil, melted (or canola oil)
1 tsp. salt
2 Tbsp. baking powder
1-1/2 cups water
1/2 cup milk
2 eggs
2 Tbsp. coconut oil or bacon grease (butter can be used)
Preheat oven to 400°. While oven is preheating, put a large (12") cast iron skillet in the oven with the 2 T. oil or bacon grease.
Mix all remaining ingredients in a mixing bowl for two minutes.
Remove the very hot skillet from the oven and pour in batter. Place back in oven and bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.
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