By Sue Lau | Palatable Pastime
I know I freaked you out with this title, and you popped in just to see what the heck was going on. I’m psychic that way. Not that I blame you- I gawk at strange recipes myself.
Which is why when tasked by Camilla Mann for #FoodieExtravaganza (Thank you woman! I promise to get even with you very soon! Haha!) to come up with a popcorn recipe (And I already did a couple popcorn recipes in recent months) I wanted to come up with something new. And no thanks, sprinkling popcorn on top of soup like I saw on the show Chopped (or a show like it) before just didn’t tempt me. But I did see some recipe for popcorn bread and that got me to thinking.
Popcorn + corn as bread would be “corn bread”, right? And I have done a version of corn bread with pork cracklings before, so I used that as the master to make this recipe. Just switching out the crackling for the poppings.
While the corn bread was baking, it did look really nice, but I wasn’t sure what I would get when I sliced it open until it was done. As you can see by the photos, I was quite relieved. My mutant corn bread turned out rather nice after all. And the popcorn gives it just a bit of body and texture. The seasonings add to the popcorn experience (you can omit those if you prefer).
Also today I have posted my recipe for Cheat ‘n’ Eat Vietnamese Soup. Tomorrow is another double posting day as I offer my recipes for Almond Biscotti for #FilltheCookieJar and my recipe for easy Meatball soup as another offering for #SoupWeek. They are probably all boring after the excitement of using popcorn in a nontraditional way, but hey, at least they taste good. And that’s what counts! Until tomorrow (or later, if you go to my other soup recipe next…)
- 4 cups popped popcorn
- 1 cup white corn meal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons ranch dressing mix
- 1 teaspoon garlic powder
- 1/3 cup cooled melted butter
- 2 large eggs
- 1-1/4 cups whole buttermilk
- Preheat oven to 425°F.
- Grease a ten-inch cast iron skillet with shortening and set aside.
- Remove any unpopped seeds from the popcorn (you really don’t want those) and place popcorn in a food processor and pulse into crumbs. It should reduce to 2 cups.
- Stir together the popcorn crumbs, corn meal, flour, baking powder, salt, ranch dressing mix and garlic powder.
- In another small bowl, whisk the eggs with the cooled butter and buttermilk, then gently stir the wet mix into the dry until just combined.
- Spread the batter in the skillet and bake for 20-25 minutes or until golden at the edges and a toothpick inserts and is removed without wet batter.
From the kitchen of palatablepastime.com
“National Popcorn Day is celebrated annually January 19th. It can be sweet, savory, buttered, plain, and even shaped into balls. So, bring your most fun, creative – or just your favorite – twist to eating popcorn.”
Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
POP on Over to These Posts…
- Hubby’s Vanilla Caramel Popcorn by Fearlessly Creative Mammas
Kirsten’s Popped Corn Crack by A Day in the Life on the Farm
- Parmesan Popcorn with Lemon & Thyme by Caroline’s Cooking
- Pepperoni Pizza Popcorn by Food Lust People Love
- Popcorn Cornbread by Palatable Pastime
- Popcorn Pairings (Yes, With Wine) by Culinary Adventures with Camilla
- Spicy Za’atar Popcorn by Sew You Think You Can Cook
- White Chocolate Peppermint Crunch Popcorn by Hardly A Goddess
- White Chocolate Popcorn by Sneha’s Recipe