Diy Cornmeal Cornbread Recipe
- 9 ounces of popcorn, ground into meal in a blender or mill (alternatively, use 1 1/2 cups store-bought cornmeal)
- 5 ounces (1 cup) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 2 cups (16 ounces) buttermilk
- 2 tablespoons shortening, bacon drippings, or neutral oil such as canola or vegetable oil.
- Place 10-inch cast iron skillet in oven on middle rack and heat to 450u0b0F. Meanwhile, whisk cornmeal, flour, baking powder, and salt together in a large bowl until evenly incorporated. In a medium bowl, lightly beat egg. Whisk in buttermilk.
- As oven nears 450u0b0F, remove skillet and add fat. Return to oven for a few minutes, allowing fat to heat until shimmering. Remove and swirl fat to evenly coat the bottom.
- Add egg and buttermilk mixture plus any excess melted fat from skillet to dry ingredients and stir until just combined. Mixture will be lumpy. Pour batter into hot skillet and return to oven, bake until top is just golden and edges have browned and pulled away from the side of the pan, 20 to 25 minutes. Allow to cool slightly and serve warm.
mill, flour, baking powder, salt, egg, buttermilk, shortening
Taken from www.seriouseats.com/recipes/2013/03/diy-cornmeal-cornbread-recipe.html (may not work)