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This is one of the tastiest and easiest recipes that will make you wish you’d never used a box-mix (with all it’s creepy ingredients).  Hands down this is one of my favorite uses for milled popcorn (:

Here is the recipe but also below that is a video for the recipe.  Look for more blogs and videos coming soon about other ways to use popping corn!

Makes 8-9 servings

Dry Grains you need to mill:
Mill separately – should make amount of flours below.
1/2 C of Dried Corn OR Pop Corn
1/2 C of Soft White Wheat Grain

List of Ingredients:

  •      3/4 C corn meal
  •      3/4 C wheat flour
  •      1/2 tsp salt
  •      2  1/2 tsp baking powder
  •      up to 1/4 C sugar/succanat 
  •      3 TBS butter
  •      3/4 C butter milk
  •      1 egg

Mix together all these dry ingredients first:

  •        3/4 C corn meal
  •        3/4 C wheat flour
  •        1/2 tsp salt
  •        2  1/2 tsp baking powder
  •        up to 1/4 C sugar/succanat 

Stir together all dry.

IMG_1449Preheat oven to 425 with 3 TBS butter in a 10-12 inch iron skillet or 8×8 Pyrex dish inside oven.

You will need to watch this and move fast….

Make a ‘well’ in the middle of dry mix to add:

  •       3/4 C butter milk 
  •       1 egg

Mix ingredients until just blended….BARELY…

IMG_1450NOW – take the pan out of the oven and pour the melted butter into the buttermilk.  Be sure to leave enough butter in the pan to keep it well coated. Mix ingredients again until just blended a bit more and quickly pour into hot buttered pan.  IMG_1451

Replace in oven on middle rack for about 20-25 minutes.

Slice within the pan and serve with butter,  honey or molasses.



Add one can of drained corn or 1C frozen. Or add diced jalapenos, tomatoes, corn and/or onions for a Mexican Cornbread.


4 Responses to Recipe & Video: Fresh-milled Cornbread

  1. James McDonald March 8, 2014 at 7:40 pm


    Sounds like a great corn bread recipe.

    It brought to mind a recent question. What is the difference between ground “dried corn” and “Pop Corn”. I understand what pop corn is but I was wondering if there was a processing or nutritional difference between the two?
    For long term for storage I have access to a friend of the family Farmer that is very happy to share with me 5 gal buckets of recently harvested wheat and in the future corn and soy beans at avoided cost. I have not gotten details but would believe that the corn he grows is cow food but was wondering if I would notice any taste difference after it was ground up?
    Getting my initial grain from him has allowed it to be an enjoyable hobby learning how to us what was available. (Soft white winter wheat.) And. I am now looking a 5 X 5gal buckets of CO2 fumigated wheat for the future and has given me the confidence to branch into corn and soy beans.

    • Hi James!
      Let’s see…. best to say is
      Dried corn can be any type of corn but popping corn is a certain type with the right amount of moisture vs. dryness (it is drier than regular dried corn) so that it will expand/pop when heated. Pop corn will mill into a meal, but dried corn will not necessarily pop.
      The taste is virtually the same when ground.

      Hope this is helpful!

  2. Great video, thanks! But would be much better without having to hear the music competing with what you’re saying…

    Please make more!

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