Popcorn and Cornmeal

We love popcorn as a snack......by far one of our family favorites.  We sometimes eat it for lunch with fruit or juice, a solution formed in the lean years when my children were young.


You can find popcorn for sale in #10 cans....and..... #10 cans of de-germinated cornmeal from several companies. As far as storage length, the sites I see these 2 products on, say 10 to 15 years. 
But.....Rainy Day Foods says this about popcorn: "If the popping decreases try sprinkling just a drop of moisture over the top and allow to sit for a day.  It may be one of the best items in our emergency preparedness for food storage and possibly the favorite as well.  Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans.....product may store 30 years."





Some recipe ideas using popcorn/cornmeal:

Popcorn as a snack

Cornmeal breakfast crepes
Corn crepe enchiladas
Corn muffins
Easy sweet cornbread
Southern all-cornmeal wedges
Polenta with sauces of choice
Cornmeal cookies
Lemon cornmeal cake
Indian pudding



Cornmeal Breakfast Crepes
This crepe batter will have more uses than just for breakfast.....can use in place of corn tortillas in dishes such as enchiladas.

2/3 c. unbleached flour
4 T. dry milk powder
1/3 c. cornmeal 
1/4 tsp. sea salt

1 c. water
2 large eggs 
(or **4 T. dried whole egg powder added into the unbleached flour + 6 T. water added to liquids)


Combine all ingredients in a *blender and process until smooth, put into a mixing bowl. Heat a 10-inch nonstick skillet on medium heat until the skillet is very hot; add 1 tsp. butter, let melt. Quickly stir the crepe batter. Measure out 1/4 cup batter and pour into the hot skillet, tilt the pan to coat the bottom evenly. The skillet should be hot enough to hear a sizzle when the batter first goes into the pan, but not so hot that it will burn the crepes. Cook about 45 seconds, then loosen the edge of the crepe with a nonstick spatula, flip over, cook about 30 seconds on other side. Transfer crepe to a plate......nice to have someone else help spread on thin layer of jam, roll up. Repeat butter/cooking until remaining batter is used up, give the batter a quick stir before each crepe to distribute the cornmeal. Makes 10 to 12 crepes. 

*can stir by hand using a wire whip

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Easy Sweet Cornbread
You know the super sweet, light cornbread often found at restaurants?  It can be made at home using a yellow cake mix. Personally I look at this recipe as a dessert with honey butter on top, but include it here to be used either as a side or a dessert.......


1/2 box of yellow cake mix*
1/3 c. nonfat dry milk powder
1 c. cornmeal
1 c. unbleached flour
1/2 tsp. sea salt or table salt
1 T. baking powder

1 and 1/2 c. water
1/2 c. vegetable oil
2 large eggs 

(or **4 T. dried whole egg powder added into the unbleached flour + 6 T. water added to liquids)

Preheat oven to 400°.  Grease a 9x13 pan, generously.  In a large mixing bowl, combine cake mix, dry milk, cornmeal, flour, salt, baking powder.  
In another bowl: mix the water, oil, eggs until well combined; add to the dry ingredients.  Stir to mix all.  Pour into the greased pan.  Bake 25 to 30 minutes, or until toothpick inserted in center of cornbread comes out clean.  
Can serve warm with honey butter.

*Suggest put the extra 1/2 box of cake mix in a freezer zip-loc bag, label it, store in fridge or freezer.