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
- 400 g (2 cups) popcorn kernels
- 120 g (1 cup) whole wheat flour
- Tablespoon (1 Tablespoon) baking powder
- Tablespoon (½ teaspoon) salt, optional
- 55 g (¼ cup) 0% fat Greek yogurt
- 240 ml (1 cup) rice milk
- 80 g (⅓ cup) 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.
