Southwest-style Popcorn Recipes
By the Popcorn Board
National Popcorn Popping Month      
Popcorn Nutrition     Popcorn Fixin's
Halloween Popcorn Recipes     
Apple & Popcorn Recipes
Cheesy Popcorn Corn Bread      Chili Corn      
Tex Mex Mix
Herbed Popcorn Chili and Soup Topper

Cheesy Popcorn Corn Bread
Preparation time: 10 minutes
Baking time: 25 minutes
4 cups popped popcorn
1 cup yellow corn meal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup vegetable oil
1 cup shredded jack or pepper jack cheese
1 (4 ounce) can mild, diced green chilies, drained, optional

Preheat oven to 400º F. Spray an 8-inch square baking pan with cooking spray; set aside.
Process the popcorn in a blender or food processor until finely ground. Pour ground popcorn into a large bowl and stir in corn meal, sugar, baking powder and salt until blended.
Beat egg, milk and vegetable oil together in a small bowl and stir into popcorn mixture just until blended. Scatter cheese and chilies, if desired, over batter and stir just until evenly distributed. Pour batter into prepared pan and bake for 25 minutes or until lightly browned at edges and tester comes out clean. Cut into squares to serve.
Yield: 9 squares

Nutrition Information: (Based on 1 serving, does not include optional ingredients)
Total Calories 210; Total Fat 12g; Saturated Fat 4g; Cholesterol 35mg; Sodium 390mg; Carbohydrate 20g; Fiber 2g; Sugars 4g; Protein 6g


Chili Corn
4 quarts popped popcorn
3 small dried red chilies
1 package (6 3/4 ounce) peanuts
6 tablespoons margarine
1 package (3 1/4 ounce) roasting pepitas (little peppers)
3/4 teaspoon garlic salt
Heat popped popcorn in oven if it is cold. Cook chilies and peanuts in margarine over low heat for 5 minutes; remove chilies. Add pepitas and pour over hot corn; season with garlic salt.


Herbed Popcorn Chili and Soup Topper
4 cups air-popped popcorn
Butter or original flavor cooking spray
¼ teaspoon parsley flakes
¼ teaspoon thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon Cajun Creole seasoning or chili powder

1. Place popcorn in a large, clean paper bag. Spray popcorn lightly with cooking spray, about 5 quick sprays. Sprinkle parsley, thyme, basil, oregano and Cajun Creole seasoning onto popcorn. Close bag and shake to distribute seasoning.
2. Sprinkle on chili or soup at serving time. Yield: 4 cups
Note: Makes a great snack too!


Tex Mex Mix
2 quarts popcorn popped in oil
2 teaspoons ground chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 cup cubed Monterey Jack cheese (about 1/4 inch cubes)

Keep popped popcorn warm. Mix seasonings together and toss with popcorn. Add cheese and mix thoroughly.
Yield: 2 quarts. Serving Size: 3 cups

Nutritional Information: (Based on 3-cup serving)
Total Calories 90; Fat 1.8g; Saturated Fat 1g; Carbohydrate 16.5g; Fiber 2.4g; Protein 3.6g; Sodium 39.8mg.