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Directions:
Yes, it may sound odd, but we grind popcorn into a meal that adds a wonderful crunch and unique flavour to cornbread or anything else you want to try it in.
- Pre-heat your oven to 375.
- Put some oil in your cornbread pan or in a 10” skillet.
- Put the pan in the oven to get hot. You want the oil to be lightly smoking.
- Be sure to have a baking sheet under it to catch any drips.
- Mix all of the dry ingredients together in a bowl.
- Mix the milk, sour cream and eggs in another bowl.
- When your cornbread pan or skillet is hot, take it out of the oven.
- Mix the wet and dry ingredients together until just mixed. Once combined, this will rise quite fast, and over mixing will cause it to fall making for some heavy cornbread.
- Quickly spoon the batter into your cornbread pan or pour it into a skillet.
- Bake a cornbread pan for 25-30 minutes and a skillet for 40-45 minutes.
- Serve hot with plenty of butter and enjoy the unique flavour of our popcorn without the bowl.
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