GHOST PEPPER POPCORN CORNBREAD
I love popcorn and lots of spice and heat. Recently, I have been dabbling with ghost peppers and came up with this twist on classic cornbread. Try adding corn kernels for more texture. -Allison Antalek, Cuyahoga Falls, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Heat a 10-in. cast-iron or other ovenproof skillet over medium heat. Add popcorn and coconut oil; cook until oil begins to sizzle. Cover and shake for 3-4 minutes or until popcorn stops popping. Remove from heat. Place popcorn in a food processor; process until ground. Transfer 2 cups of ground popcorn to a large bowl (save remainder for another use). Stir in flour, sugar, baking powder, baking soda, salt and chile pepper. Add eggs, milk and 2 tablespoons butter; beat just until moistened. Stir in jalapenos. Add remaining 2 tablespoons butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 25-30 minutes. Cut into wedges; serve warm.
Nutrition Facts : Calories 241 calories, Fat 10g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 432mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
HOT BUTTERED POPCORN BREAD
If your family likes home-made bread, they're sure to LOVE this recipe! You'll feel like a real pioneer, too, grinding your own popped corn--move over Ma Ingalls! Eat fresh, any leftovers can be toasted for a whole 'nuther meal of goodness. Thanks to Marcy Goldman and her "Passion for Baking" cookbook--delightful! --NOTE-- cooking time includes two RISINGS!
Provided by Debber
Categories Yeast Breads
Time 3h20m
Yield 2 large loaves, 16 serving(s)
Number Of Ingredients 13
Steps:
- Grease two 9x5 loaf pans (or use a pizza pan and make it a round loaf).
- Pop the popcorn--do NOT butter!
- Whirl the popped corn through the blender, enough to make 2 1/2 cups.(it is very fluffy); set aside.
- In mixing bowl, mix water & yeast; let stand 2-5 minutes to dissolve yeast.
- Mix in sugar, oil, butter and salt; blend well.
- Add ground popcorn and 3 cups of the flour; mix well. Knead with dough hook on slowest speed--6-8 minutes, adding more flour to form a soft, bouncey dough.
- Remove dough hook, spray dough ball with cooking spray, cover bowl with large plastic (clear) bag; let rise 60-90 minutes, doubled in volume.
- Turn out dough onto lightly floured counter, gently punch down; divide in half and form two loaves; place in greased pans.
- Whisk eggie and sugar & salt in a small bowl; brush top of loaves with egg wash (set egg wash aside for later); cover loaves loosely with plastic wrap, rise for 45-60 minutes, doubled in size.
- Preheat oven to 375; brush loaves with egg wash, dust with cornmeal (optional).
- Set in oven and turn heat down to 350; bake until golden brown for 35-45 minutes.
- Pull bread from oven, liberally brush with melted butter; cool in pans for 10 minutes; turn out onto rack.
- Slice and eat. Yum!
- LEFTOVERS: Slice and toast. Try it with garlic-honey. Oh my!
Nutrition Facts : Calories 205, Fat 6.3, SaturatedFat 2, Cholesterol 17.4, Sodium 362, Carbohydrate 31.8, Fiber 1.3, Sugar 1.7, Protein 4.8
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