WAYS OF USING POPCORN
Janet Retzer, Jean Chase and B. L. Weaver
University of Illinois College of Agriculture
Popcorn can be used in a variety of wa;y"s. Since it is grown extensively in Illinois and is available in most markets, some tested recipes Will
probably be of general interest. The folloWing recipes for plain popcorn and
caramel corn were worked out by B. L. Weaver of the Department of Horticulture.
For plain popcorn it is best to add the fat and salt at the time of
popping. In this way they will become most evenly distributed with the corn.
Th~ fat may be one of several kinds:
vegetable fat, lard or even bacon or
poultry fat if you like that flavor. Commercial companies have a number of
p0j.Jping compounds on the market. Those made With cocoanut 011 do not become
rancid even when stored without refrigeration. If you use butter or margarine,
add it after the corn is popped, as it tends to stick and brown in the popper.
Corn that is too wet or too dry will not pop well. Wet corn will
pop best at a medium temperature, makes a lot of noise, and is tough in texture.
Dry corn pops best at a high temperature, makes little noise, scorches easily,
and is dry and mealy. If corn is too wet, spread it out to dry, if it is too
dry, add water to it. It is usually best to add one or two percent of water,
mix thoroughly at intervals until the water is absorbed, seal for a week, test
to see how the corn pops, and repeat the process if necessary (see page 4).
Plain Popcorn
To a six-quart popper with stirrer, which has been previously heated,
add 1/2 cup of fat and 1 teaspoon of fine salt. When the fat is melted and hot,
add 1 scant cup of popcorn. When the corn begins to pop (which should be in
less than 2 minutes), stir rapidly until popping practically stops. This
amount of corn will make about six quarts.
You may use a pressure cooker or other heavy metal pan instead of the
popper. You need not stir the corn if you will remove it from the fire Just before it finishes popping. There Will be enough heat to finish the popping, and
the corn will not scorch. If possible, use a deep, narrow pan. A wide, shallow one is usually heavier to handle, does not alwa;y"s have a tight cover, and
the kernels Will not heat evenly because they are only partly covered with fat.
Caramel Corn
Most small electric poppers have no heat controls. Disconnecting the
popper for about one minute between poppings Will prevent overheating. Be sure
the fat is smoking hot each time before adding the shelled corn.
Put 2 tablespoons of lard or other shortening and 1/2 teaspoon of vanilla into a six-quart, heavy metal popper with a stirrer. Add 1/2 teaspoon
of fine salt to 1/2 cup of popcorn. Measure out 1/2 cup of granulated sugar.
Heat fat until it is smoking hot; then add corn and salt. Count to 10 slowly
and then put in the sugar. Stir constantly. To prevent scorching, remove from
fire as popping slows. This amount will make about three quarts and w.y be
made into balls when very hot.
-2-
The following recipe will make a product similar to commercial
caramel corn:
Cook 1 cup of brown Bl.I8ar (well packed), 1/2 cup of Karo syrup,
2 tablespoons of butter, and 1/4· teaBpoonof Balt until it becomes brittle in cold water, or UT.ltil the mixture reaches a temperature of 2700 F.
Just before pouring it over the popped corn, add 1/2 teaspoon of soda and
Btir well. This ml.xture will cover approxi1lBtely four quarts of popped
corn or will make a dozen popcorn balls •.
Molasses-Nut Popcorn
Combine 1/2 cup of molasses, 1/2 cup of corn syrup, and 1/2 tablespoon of vinegar. Cook until a small amount forme a very hard ball in
cold water, or \lIlt 11 the mixture reaches a temperature df 2700 11'. Remove
from the heat, add 2 tablespoono of butter, and pour over 5 cups of salted,
popped corn mixed with 1 cup of toasted. nuts. Press the mixture into
one-inch layers in greased pans. It may be cut into squares either before
or broken after hardening.
Cheese Popcorn
Melt 1/4 cup of butter an~stir in 1/4 cup of very dry grated
American or Parmesan cheese. Pour over 3 cups of hot, freshly popped
corn. Stir until each kernel is cheese-flavored. Sprinkle with more dry
grated cheese and salt if desired.
Spiced Popcorn Pudding
3 tablespoons sifted flour
2 cups milk
2 eggs
1/2 cup sugar.
1/2 cup ground popped corn
1 cup seedless raisins
1/2
1/2
1/4
1/4
1/8
teaspoon oinnamon
teaspoon allspice
teaopoonuutmeg
teaspoon vanilla
teaspoon salt
Combine flour and 1/4 cup of milk into a paste. Heat 1 3/4 cups
of milk, and slowly stir paste into it. Cook until thickened. Beat egg
yolks with sugar, stir into milk, and cook over low flame for two minutes.
Add popcorn, raisins·, salt, spices, and flavoring. Beat egg whites stiff
and fold into mixture. Bake in pan of water in a slow oV!lD until firm
(25··miDutes). Serve with cream or sweet sauce.
Popcorn Cereal
2 cups water
1/2 teaspooD salt'
4 cups popped corn, ground
Pour ground popped corn into rapidly boiling salted water, and
cook until thickened.
-3mat Loai'
1 1/2 lb. ground chuck
1 egg, beaten
1 c. milk
1 c. ground popped corn
1 1/4 t. salt
1/8 t. pepper
Bake in moderate oven 350 0 for about one
Combine all ingredients.
hour.
Rice and Cheese Croquettes
c. rice
1 1/2 c. grated sharp cheese
1 e!ljg, beaten
1 1/2 t. salt
dash pepper
1
2 beaten eggs
ground popped corn
Wash rice, drop into two quarts rap1d~ boiling BaIted water. Cook
about twenty minutes. Drain. Rinse, combine with cheese, egg, salt and pepper,
chill. Shape into balls, roll in ground popcorn, beaten egg. Fry until golden
brown. Drain.
Apple Crisp
3/4 c. sugar
1/4 to cinnamon
4 c. apples, sliced
2/3 c. brown sugar
1/2 c. flour
1/2 c. ,ground, popped corn
1/4 c. butter
Combine sliced apples, sugar and cinnamon and place in a shallow pan.
Mix brown sugar and flour and cut in butter to make a crumbly mixture; add ground
popped corn. Sprinkle this mixture over the apples. Bake in a hot oven (400 0 F.)
for 20 to 25 minutes. Yield six to eight servings.
-4Cheese Corn the Easy Way
Follow the procedure for plain popcorn on the first page, but use only
1/2 teaspoon of fine salt.
Pour the hot freshly popped corn into a paper sack or other light container. To each quart of corn add one heaping teaspoon of grated Parmesan or
American cheese. Close container and shake vigorously. The heat of the kernels
will melt the cheese and coat the corn.
Corn That Always pops
Add more table salt to water than the water will absorb. Use to moisten
paper, cloth or other absorbent ~terial,and place in sealed container with corn.
Examine at intervals and remoisten i f dry. Although slow, this method will ~in­
tain corn in optimum condition. A paper over the corn will prevent deposit of
salt crystals on the kernels.
Cooperative Extension Work in Agriculture and Home
University of Illinois College of Agriculture and the
Department of Agriculture cooperating. R. R. Hudelson,
Acts approved by Congress May 8 and J\Ule 30,
2-3-53
H-438 .
,
I•
Economics
United States
Acting Director.
1914.