This recipe was originally posted on a food storage blog that I follow. I loved it because it was easy, delicious, and gave me another opportunity to use my awesome wheat grinder (courtesy of my MIL).
The only change I have made is that I use my non-instant powdered milk and powdered egg (plus the requisite water) in lieu of the fresh ingredients so it can be made entirely from shelf-stable ingredients that I store in my 3-months’ supply.
1/2 cup popcorn kernels
1 1/4 cup flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
3 Tbsp non-instant dry milk
2 Tbsp dry egg powder (be sure it’s ‘whole eggs’)
1 1/4 cup water
1/4 cup vegetable oil
1. Grind 1/2 cup popcorn kernels to make 3/4 cup cornmeal.
2. Combine the cornmeal, flour, sugar, baking powder, salt, dry milk and powdered egg.
3. Add the water and vegetable oil. Mix just until moist.
4. Pour into a greased, 2-quart baking dish.
5. Bake at 400° for 20 to 25 minutes (or until a toothpick inserted in the middle comes out clean).
You can also bake these into muffins (~17 minutes) or mini-muffins (~10 minutes). We enjoy it especially with soups and chili (and, yes, I already have plans to share a couple of chili recipes with you as the weather cools off).