These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Cheesy Popcorn Bread
From Statesboro Market2Go
<p>Many people use popcorn as a substitute for croutons in soups and salad. But did you know that you can use popcorn as an ingredient? Besides boosting the whole-grain power of this versatile side dish, the ground popcorn used here adds texture and interest and helps to create a light and airy corn bread.</p> <p>Use a well-buttered cast iron skillet for best results.</p>Source: Adapted from The Washington Post (Entered by Market Manager)
Serves: Makes one pan
Vegetarian!
Ingredients
4 cups
popped corn
1 cup
whole-grain cornmeal
1 tsp
sugar
2 tsp
baking powder
1/2 tsp
salt
1
large egg
1 cup
milk or buttermilk
1/4 cup
melted butter
1 cup
shredded Manchego cheese (or another cheese of your choice)
4 oz
(optional) mild diced green chiles
Step by Step Instructions
- Preheat the oven to 400 degrees. Grease an 8-inch square baking dish, or use a cast iron skillet for best results.
- Process the popcorn in a blender or food processor until finely ground; this could take as long as 5 minutes. Transfer to a mixing bowl and add the cornmeal, sugar, baking powder and salt, whisking until well blended.
- Whisk together the egg, milk and melted butter in a liquid measuring cup, then add to the mixing bowl, stirring to form a light batter. Scatter the cheese and chilies, if using, over the surface and stir just until evenly distributed.
- Pour the batter into the baking dish and spread it evenly into the corners; bake for 25 minutes or until lightly browned at the edges and a tester inserted into the center comes out clean. Cut and serve.