Ingredients
1/3 cup popcorn kernels1 tablespoon coconut oil or canola oil1 cup all-purpose flour1/2 cup sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon crushed ghost chile pepper or cayenne pepper2 large eggs, room temperature1-1/2 cups 2% milk4 tablespoons melted butter, divided1/2 cup chopped seeded jalapeno peppers
Preparation
Preheat oven to 400°. Heat a 10-in. cast-iron or other ovenproof skillet over medium heat. Add popcorn and coconut oil; cook until oil begins to sizzle. Cover and shake until popcorn stops popping, 3-4 minutes. Remove from heat.
Place popcorn in a food processor; process until ground. Transfer 2 cups of ground popcorn to a large bowl (save remainder for another use). Stir in flour, sugar, baking powder, baking soda, salt and chile pepper. Add eggs, milk and 2 tablespoons butter; beat just until moistened. Stir in jalapenos.
Add remaining 2 tablespoons butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven. Add batter; bake until top is golden brown and a toothpick inserted in center comes out clean, 25-30 minutes. Cut into wedges; serve warm.
