tag:blogger.com,1999:blog-3207914847560896929.post8112941744102326356..comments2024-03-10T08:04:16.086-05:00Comments on Tried in Blue: Tuesday's Twist: Popcorn CornbreadMelissahttp://www.blogger.com/profile/13885329643087141347noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3207914847560896929.post-67478845135785734872013-05-24T19:39:50.098-05:002013-05-24T19:39:50.098-05:00Thanks for the explanation! I should have started ...Thanks for the explanation! I should have started with a good base recipe, then replaced part of the flour with popcorn. I tend to combine multiple recipes, play with too many variables at once, and still half-way expect it to work. If you have a good base recipe for cornbread, feel free to shoot it my way. Melissahttps://www.blogger.com/profile/13885329643087141347noreply@blogger.comtag:blogger.com,1999:blog-3207914847560896929.post-474514965703813252013-05-24T10:43:38.060-05:002013-05-24T10:43:38.060-05:00In all honesty, Ms. Blue, I am surprised that it w...In all honesty, Ms. Blue, I am surprised that it worked out. Not that you could do it-that I never doubted-but that the already cooked popcorn gave you a fluffy cornbread that was still edible.<br />The reason that you are wanting to decrease the milk is because normally the water in the milk is used in the cooking of the starch in the cornmeal. You replaced it with already cooked starch in the popcorn so the water in the milk just kinda sat there and made the bread soggy.<br />One way that my mom makes her cornbread have more corny texture is to use creamed corn in addition to light milk and an egg to hold it together.<br />I will definitely be suggesting that she adds popcorn, too.Anonymousnoreply@blogger.com