Pop-Corn Bread with Honey Butter

Popcorn Microgreens Cornbread

Introduction:
This unique recipe blends the subtle, sweet flavor of popcorn microgreens into classic cornbread, complemented by a rich honey butter that enhances the natural sweetness of the dish. It’s a perfect side for BBQs, chili dinners, or as a standalone treat.

Ingredients:

• For the Cornbread:
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted
• 1 cup popcorn microgreens, finely chopped
• For the Honey Butter:
• 1/2 cup unsalted butter, softened
• 1/4 cup honey
• 1/4 cup finely chopped popcorn microgreens

Instructions:

1. Preheat Oven and Prepare Pan:

• Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a similar sized cast iron skillet.

1. Mix Dry Ingredients:

• In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.

1. Combine Wet Ingredients:

• In a separate bowl, beat the eggs, buttermilk, and melted butter until well combined.

1. Add Microgreens:

• Fold the popcorn microgreens into the wet ingredients, ensuring they are evenly distributed.

1. Combine Wet and Dry Mixtures:

• Add the wet ingredients to the dry ingredients, stirring just until the flour is moistened (the batter should be slightly lumpy).

1. Bake the Cornbread:

• Pour the batter into the prepared pan or skillet. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

1. Make the Honey Butter:

• While the cornbread is baking, mix the softened butter with honey and chopped popcorn microgreens in a small bowl until smooth.

1. Serve:

• Allow the cornbread to cool slightly before cutting into squares. Serve warm with a dollop of honey butter on each piece.

Tips:

• Variations: Add corn kernels or diced jalapeños to the batter for additional texture and flavor.
• Storage: Cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. Reheat gently before serving.
• Popcorn Microgreens: These microgreens have a unique, slightly nutty flavor that pairs well with the sweetness of corn and honey, making them an excellent choice for this recipe.