Simple Soaked Popcorn Cornbread

Simple Soaked Popcorn Cornbread from Home With Purpose

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There’s nothing quite like fresh, hot cornbread to go with dishes like Good Old Fashioned Pinto Beans, Too Easy Crockpot Chili, Talerina, and more. This cornbread is made with freshly ground, non-GMO organic popcorn and soaked to break down antinutrients and maximize the nutritional value.  

It’s also very quick and simple to make – just about as easy as boxed cornbread mix and SO much healthier! I prefer to slather on some homemade butter too. Regular cornmeal will work just fine if it’s all you have, but the popcorn makes it especially yummy!
Ingredients
1 ½ cup buttermilk (or thinned yogurt or kefir)
3 eggs
¼ cup honey or maple syrup (or more to taste)
¼ cup coconut oil or butter
3 cup cornmeal — freshly ground organic popcorn
1 tbsp baking powder
1 tbsp Real Salt or other natural sea salt
Instructions

Grind the popcorn in your mill, then combine the resulting cornmeal and yogurt/buttermilk in a mixing bowl. Cover and allow the mixture to sit for at least 6-8 hours, preferably overnight. 

After soaking, blend eggs, maple syrup, and oil together in a bowl or 2 qt measuring cup in order given and combine with the soaked cornmeal/buttermilk mixture. The soaked mixture will be thick, so take your time and make sure you mix it all in well.

Add the baking powder and salt. 

Pour into a greased pan (the original recipe called for a greased 9×13 pan, but I almost always use my large cast iron skillet).  

Bake at 350 for 25-30 minutes or until a knife comes clean out of the center .

Enjoy!

**Be sure to visit my Kitchen page for my entire “Scoop on Grains” series, information on the health benefits of soaking your grains, and more healthy grain recipes!**



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Comments

  1. Kara, in the ingredients list you say baking powder; in the directions you say baking soda. Can you clarify? And, have you made it both ways, with honey & maple syrup? I can't get maple syrup here, but honey is available; is that way just as good?Our "favorite" is Jiffy brand, obviously not available here – I'm hoping this is a good substitute, and that I can find buttermilk (or can I sub regular milk???? Does that kill the taste????)Thanks so much!!

  2. Oops! Thanks for pointing out my typo, Heather! It's baking powder. I've corrected it. I've made it with both honey and maple syrup…it's delicious either way! And regular milk will work. If you have vinegar or lemon juice, add a tbsp or so of it to the milk and give it a 5 minute or so. It will curdle it and make it more similar to buttermilk. I did that last night when I made it because I ran out of buttermilk. It'll work with just plain milk too, though.

  3. Oh, thank you!!! I can totally do milk with vinegar or lemon juice, and we have SO MISSED real corn bread. This will be wonderful!!! Thank you!

  4. Thanks so much for these recipes. I can't wait to try them. I have pinto beans in my storage and they were just waiting for this recipe.I also have a big 25# bucket of popcorn that I am excited to grind in my Nutrimill and turn into this wonderful-looking corn bread.Thanks again.Marly

  5. what an interesting substitution — cool.

  6. Made some today to tie in with our homeschool lesson about the English pioneers getting some corn from their Native American friends to make corn bread! It was delicious! 🙂

  7. I made this yesterday and was a little dissappointed. It turned out heavy and bland. I confess I couldn't bring myself to add a whole tablespoon of salt so perhaps that was the problem, and I do like cornbread a little sweeter. Would the brand of popcorn make a diffeence?

    • ksldr,I'm sorry to hear you had disappointing results! It definitely has a different texture and slightly less sweet flavor than the stuff made from a sugary boxed mix, which is to be expected, but we've always found it tender, flavorful, and moist. The sweeteners can be increased if necessary. I just use ordinary organic popcorn that I buy in bulk with the rest of my grains. And yes, leaving out the full amount of salt will definitely affect the flavor and even the texture of the bread. Why couldn't you put in a whole tablespoon? I hope you're able to adapt it or find a recipe that works for you!

  8. One more clarification… when you combine the cornmeal and buttermilk, do you allow it to soak on the counter or do you put it in the refrig? I am anxious to try this as I have been looking for a no Wheat recipe…

    Thanks,
    Art

  9. I bet the maple syrup gives it a delicious flavor!
    I’ve never soaked grains before, although I’ve read a lot in Nourishing Traditions about it. I’m glad to find your recipe!
    Susan Williams recently posted…Best Buttermilk Cornbread RecipeMy Profile

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