Cornbread
This easy-to-make recipe transforms popcorn kernels into cornmeal for a classic Southern cornbread that’s perfect for eating with chili at a tailgate.
Ingredients
- 2 cups (400 g) popcorn kernels
- 1 cup (120 g) whole wheat flour
- 1 Tablespoon baking powder
- ½ teaspoon salt, optional
- ¼ cup (55 g) 0% fat Greek yogurt
- 1 cup (240 ml) rice milk
- ⅓ cup (80 g) honey
- 1 large egg
Directions
- Heat the oven to 400°F (200°C ). Spray a 8-inch (2-cm) square pan with cooking spray.
- Place popcorn kernels into the Vitamix container and secure lid. Start the blender on its lowest speed and increase to its highest speed. Blend for 60 seconds.
- Measure out 1 1/4 cups (165 g) and place into a medium-size mixing bowl. Add flour, baking powder, and salt, optional. Mix lightly by hand and set aside. Place left over corn meal into a sealed container and store in a cool, dry place.
- Place yogurt, milk, honey, and egg into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed and increase to its highest speed. Blend for 15 seconds.
- Pour into dry mixture and mix by hand until flour is moistened. Spread batter into prepared baking pan.
- Place in preheated oven and bake for 20 minutes or until a toothpick comes out clean
Chef's Notes
- It's easy to make a gluten free version of this by replacing the whole wheat flour with all-purpose gluten free flour or an additional cup of cornmeal.Make the perfect present for the foodie in your life by placing all the dry ingredients (ground corn flour instead of corn kernels) into a jar and providing the recipe with the gift.
Ingredients
- 2 cups (400 g) popcorn kernels
- 1 cup (120 g) whole wheat flour
- 1 Tablespoon baking powder
- ½ teaspoon salt, optional
- ¼ cup (55 g) 0% fat Greek yogurt
- 1 cup (240 ml) rice milk
- ⅓ cup (80 g) honey
- 1 large egg
Directions
- Heat the oven to 400°F (200°C ). Spray a 8-inch (2-cm) square pan with cooking spray.
- Place popcorn kernels into the Vitamix container and secure lid. Start the blender on its lowest speed and increase to its highest speed. Blend for 60 seconds.
- Measure out 1 1/4 cups (165 g) and place into a medium-size mixing bowl. Add flour, baking powder, and salt, optional. Mix lightly by hand and set aside. Place left over corn meal into a sealed container and store in a cool, dry place.
- Place yogurt, milk, honey, and egg into the Vitamix container in the order listed and secure lid.
- Place yogurt, milk, honey, and egg into the Vitamix container in the order listed and secure lid.
- Pour into dry mixture and mix by hand until flour is moistened. Spread batter into prepared baking pan.
- Place in preheated oven and bake for 20 minutes or until a toothpick comes out clean.
Chef's Notes
This easy-to-make recipe transforms popcorn kernels into cornmeal for a classic Southern cornbread that’s perfect for eating with chili at a tailgate.
Ingredients
- 2 cups (400 g) popcorn kernels
- 1 cup (120 g) whole wheat flour
- 1 Tablespoon baking powder
- ½ teaspoon salt, optional
- ¼ cup (55 g) 0% fat Greek yogurt
- 1 cup (240 ml) rice milk
- ⅓ cup (80 g) honey
- 1 large egg
Directions
- Heat the oven to 400°F (200°C ). Spray a 8-inch (2-cm) square pan with cooking spray.
- Place popcorn kernels into the Vitamix container and secure lid. Start the blender on its lowest speed and increase to its highest speed. Blend for 60 seconds.
- Measure out 1 1/4 cups (165 g) and place into a medium-size mixing bowl. Add flour, baking powder, and salt, optional. Mix lightly by hand and set aside. Place left over corn meal into a sealed container and store in a cool, dry place.
- Place yogurt, milk, honey, and egg into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed and increase to its highest speed. Blend for 15 seconds.
- Pour into dry mixture and mix by hand until flour is moistened. Spread batter into prepared baking pan.
- Place in preheated oven and bake for 20 minutes or until a toothpick comes out clean
Chef's Notes
- It's easy to make a gluten free version of this by replacing the whole wheat flour with all-purpose gluten free flour or an additional cup of cornmeal.Make the perfect present for the foodie in your life by placing all the dry ingredients (ground corn flour instead of corn kernels) into a jar and providing the recipe with the gift.
Ingredients
- 2 cups (400 g) popcorn kernels
- 1 cup (120 g) whole wheat flour
- 1 Tablespoon baking powder
- ½ teaspoon salt, optional
- ¼ cup (55 g) 0% fat Greek yogurt
- 1 cup (240 ml) rice milk
- ⅓ cup (80 g) honey
- 1 large egg
Directions
- Heat the oven to 400°F (200°C ). Spray a 8-inch (2-cm) square pan with cooking spray.
- Place popcorn kernels into the Vitamix container and secure lid. Start the blender on its lowest speed and increase to its highest speed. Blend for 60 seconds.
- Measure out 1 1/4 cups (165 g) and place into a medium-size mixing bowl. Add flour, baking powder, and salt, optional. Mix lightly by hand and set aside. Place left over corn meal into a sealed container and store in a cool, dry place.
- Place yogurt, milk, honey, and egg into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed and increase to its highest speed. Blend for 15 seconds.
- Pour into dry mixture and mix by hand until flour is moistened. Spread batter into prepared baking pan.
- Place in preheated oven and bake for 20 minutes or until a toothpick comes out clean
Chef's Notes
- It's easy to make a gluten free version of this by replacing the whole wheat flour with all-purpose gluten free flour or an additional cup of cornmeal.Make the perfect present for the foodie in your life by placing all the dry ingredients (ground corn flour instead of corn kernels) into a jar and providing the recipe with the gift.
