Nienie's Cornbread

Throw your popcorn into the grinder to make this old fashioned cornbread. It might not be what you expect, but it's delicious.

Buttermilk skillet Cornbread:

• 4 tablespoons butter
• 2 cups stone-ground yellow cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 2 large eggs
• 2 cups low-fat buttermilk

Directions

1. Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.
2. Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.
3. Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.
4. Stir cornmeal mixture into buttermilk mixture until just moistened.
5. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.