Cheesy Popcorn Bread
Makes 9 Servings
4 cups popped popcorn
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup 2 percent milk
1/4 cup vegetable oil
1 cup shredded Jack or Pepperjack cheese
1 (4-ounce) can mild, diced green chilies, drained (optional)
Preheat oven to 400 degrees. Spray (8-inch) square pan with cooking spray. In blender or food processor, process popped popcorn until finely ground. Pour into large bowl; stir in cornmeal, sugar, baking powder and salt until blended. In small bowl, beat egg, milk and oil together; stir into popcorn mixture just until blended. Scatter cheese and chilies (if using) over and stir until just evenly distributed.
Pour batter into prepared pan; bake for 25 minutes, or until lightly browned at edges and tester comes out clean. Cut into 9 squares.
Nutrition facts per serving: 195 calories, 12 g fat, 4 g saturated fat, 37 mg cholesterol, 17 g carbohydrates, 4 g sugars, 6 g protein, 274 mg sodium, 2 g fiberspoon OR tablespoon