Wednesday, January 18, 2017

Blue Ribbon Popcorn Bread

If the local grown popcorn gets a Blue Ribbon, then imagine the bread made with the freshly ground popcorn.  (It gets one too!)  The popcorn is from Hawthorne Valley Farms in Clarksburg, WV.  They're the same folks that grow the wheat and corn for Jackson's Mill.  The recipe is from Molly Sheridan.  I ground the popcorn and wheat berries in my personal counter top flour mill.  Oh what fun I'm having with it!

Popcorn Bread

(Serves 10)

Mix dry ingredients in a medium bowl.
1 cup popcorn flour
2/3 cup whole wheat flour
1 1/3 teaspoon baking powder
1/3 teaspoon salt

Beat egg into milk in a 1 pint measuring cup.
1 egg
1 cup 5 tablespoon skim milk

In a preheated 450 F. oven, melt buttery spread in 6X9 inch baking dish.  Wearing pot holders, remove dish from oven and toss to grease pan.  Pour melted buttery spread into milk-egg cup.
4 teaspoon Earth Balance Buttery Spread

Stir liquid ingredients into dry, stirring just until mixed. (Do not over-mix.)  Pour batter into prepared baking dish.  Bake at 450 F. 20 minutes.  Cool on wire rack.

The fresh from the oven bread was served with flounder in parchment packet with zucchini, potatoes, tomatoes, pepper and Italian herbs.  That's diced mango on the side.

Tomorrow is National Popcorn Day.  Popcorn is whole grain, unprocessed and affordable.  I love that I can grind my own for this delicious bread.



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