Ingredients
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1 cup Popcorn Kernels(alternative 2 cups cornmeal)
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3 Tbsp Coconut Oil(only needed if popping your own popcorn)
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1 cup Flour
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1/2 cup Granulated Sugar
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2 tsp Baking Powder
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1 tsp Baking Soda
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11/2 cups Milk
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2 Large eggs
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4 Tbsp Butter(cold)
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1 tsp Ghost Pepper Salt(or 1/2 tsp table salt)
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1/2 tsp Ghost Chili Pepper(crushed - for the daring, use 1-2 tsp!)
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1/4 - 1/2 cup Jalapeño Peppers(diced)
Directions
Steps
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1
Done
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Preheat the oven to 400° F/204°C. |
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2
Done
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Make the PopcornTo make the popcorn, heat a large iron skillet over medium heat (you’ll need a lid). Add 1 Tbsp oil and 1/3 of the kernels. Cover and let pop. Remove the popped popcorn and repeat this step two more times. Alternative: use a popcorn maker and follow the manufacturer's directions. |
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3
Done
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Make the Corn MealPut the popcorn into a food processor and grind on high until it turns into a powder. |
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4
Done
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Make the BatterIn a large bowl, combine 2 cups of the cornmeal, flour, sugar baking powder and baking soda. In a microwave-safe bowl, add the milk and 2 Tbsp butter and heat on high for 45 seconds until the butter is melted. Gradually pour this over the dry ingredients and stir. Add the eggs and continue stirring until combined. Fold in the jalapeños. |
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5
Done
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Prepare for BakingHeat the skillet over medium heat. Add the remaining 2 Tbsp of butter and let melt. Add the batter to the skillet and shake the pan to evenly distribute the batter. Transfer the skillet to the oven and bake for 25-30 minutes until the cornbread turns light brown. (Insert a toothpick in the middle to make sure it comes out clean, then you know it is ready.) Remove the skillet from the oven and let the cornbread cool for 10 minutes before serving. (Tip: Use silicon oven mits or potholders with cast iron.) Decorate with popcorn and serve. |
