Cheesy Popcorn Corn Bread
Recipe courtesy of The Popcorn Board.
4 cups popped popcorn
1 cup yellow corn meal
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup 2% milk
1/4 cup vegetable oil
1 cup shredded Monterey Jack or pepper Jack cheese
1 (4-ounce) can mild, diced green chiles, drained (optional)
- Preheat oven to 400°F (205°C). Spray an 8-inch oven-proof skillet or square baking pan with cooking spray; set aside.
- Process the popcorn in a blender or food processor until finely ground. Pour ground popcorn into a large bowl and stir in corn meal, sugar, baking powder and salt until blended.
- Beat egg, milk and vegetable oil together in a small bowl and stir into popcorn mixture just until blended. Scatter cheese and chiles, if desired, over batter and stir just until evenly distributed.
- Pour batter into prepared pan and bake for 25 minutes or until lightly browned at edges and tester comes out clean.
Makes 9 servings.
Nutritional Information Per Serving (1/9 of recipe): Calories: 210; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 35mg; Total Carbs: 20g; Fiber: 2g; Protein: 6g; Sodium: 390mg.
Recipe and photograph courtesy of The Popcorn Board.