Serves 8
45 min
DIY Cornmeal Cornbread
Recipe GLPR6dd03c1cb8e6ee
A rustic American cornbread made from scratch by grinding popcorn kernels into fresh cornmeal, then combining with flour, buttermilk, and a touch of fat for a tender, golden crumb. Perfect as a side dish or breakfast bread.
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Ingredients
9 ounces Popcorn kernels
5 ounces All-purpose flour
2 teaspoons Baking powder
1 teaspoon Salt
1 Egg
2 cups Buttermilk
2 tablespoons Neutral oil or melted bacon drippings
Directions
Preheat oven to 425°F (220°C). Grease an 8-inch or 9-inch round cast-iron skillet or baking pan with some of the oil or bacon drippings and place in the oven while it preheats.
If using fresh popcorn kernels, grind them in a blender or food mill until they reach a fine, cornmeal-like consistency (about 1 1/2 cups). Sift the ground cornmeal through a fine-mesh strainer if desired to remove any large pieces, though small bits are acceptable.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until well combined.
In a separate bowl, whisk together the egg and buttermilk until thoroughly blended.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. The batter should be slightly lumpy. Stir in the remaining 2 tablespoons of oil or bacon drippings.
Carefully remove the hot skillet from the oven and pour the batter into it. The hot pan will help create a crispy golden crust.
Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove from oven and let cool in the pan for 5 minutes before turning out onto a wire rack to cool slightly. Serve warm or at room temperature.
