Simple popcorn

I have tried making kettle corn several times and have had several mishaps.  Once was when I tried to cook it on a plug in burner with a hard-to-regulate temperature.  It burned quite thoroughly and my students were not very impressed :-).  Of course, neither was I.  Then I found out my husband doesn’t really like kettle corn, so I am off the hook.  For now, I am sticking to simple, lightly salted popcorn.  This recipe worked wonderfully and left very few unpopped kernels.  For this recipe, the size of your pan actually does matter.  Use a 3-quart saucepan with a lid.

 

Ingredients:

3 T oil (I used canola but you could use coconut, peanut, etc.)

1/3 c. popcorn kernels

salt to taste

1 T butter (optional)

 

In a 3-quart saucepan, heat the 3 T. oil over medium high heat.

Add 3-4 kernels, and cover with the lid.  As soon as those kernels pop, add the remaining popcorn kernels and make sure they are all touching the bottom of the pan (no dogpiles).  Sprinkle in the salt.  Put the lid on the pan and remove it from the heat for exactly 30 seconds (this reduces burning and helps more of your kernels to pop).

Put the saucepan back on the heat.  Not long after that, the kernels will start popping.  When you finally hear the glorious sound of popping kernels, start to gently shake the pan so that the kernels don’t burn.  My lid has a small hole to release steam, but if yours doesn’t, you may want to leave the lid a little tilted to let the steam out so your popcorn is crispier.

When the glorious sound slows down, take the pan off the stove and dump the popcorn into a bowl for serving. You may stir in some melted butter if you would like.

This was the perfect amount for two people.

Original recipe: http://simplyrecipes.com/recipes/perfect_popcorn/

Golden Sweet Cornbread

Here is a cornbread recipe that tastes delicious and yet has several replacements.  Don’t be scared!  It’s easy.  I usually serve it with my mom’s chili.

 

Golden Sweet Cornbread

 

Ingredients:

1 c. brown rice flour (if you don’t need to be gluten free, just use regular       all-purpose flour)

1/4 tsp xanthan gum (essential if making this gluten free- prevents crumbling)

1 c. yellow cornmeal

2/3 c. sugar (just regular, white granulated sugar. I recently tried it with just 1/3 c. sugar and thought it was even better.)

1 tsp salt

3 1/2 tsp baking powder

1 flax egg (mix 1 T. golden flax seed with 3 T. water and let sit for 5-10           minutes- or you can just use one regular egg)

1 c. milk (I usually use original coconut milk from the carton.  You could also use almond milk, soy milk, etc. or just regular milk.)

1/3 c. oil (I usually use canola or vegetable but you can use something fancier if you want.)

Directions:

Make the flax egg and set aside for 5-10 minutes).  Mix dry ingredients together in a bowl.  Add the wet ingredients including the flax egg.  Stir well.  Bake in a greased 8×8 pan at 400 degrees for 20-25 minutes.  It is finished when a toothpick comes out clean or when you tap the top and it doesn’t leave an imprint.  It should spring back to the touch.

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See how beautifully the top cracked in the pan?

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