I am so happy with the response to the “$10.00 Will Do It” club. This week I’m suggesting 50 lbs. of popcorn.

Yes, I know you are thinking “how could my family possibly eat that much popcorn?” Easy, my family of four goes through 50 to 100 lbs. of popcorn a year. The reason that I store popcorn is that it is high in protein and fiber and it is delicious popped. There are other corns that are higher in protein, but they don’t pop and you can only use them for cooking.

I grind my popcorn to make fresh cornmeal and it makes the most delicious cornbread. You can also make a fine enough corn flour for corn tortillas. I don’t know if there is something more added to the corn masa that is sold in the stores to make corn tortillas, but I think that it would work just fine.

Just a note: You need an electric grinder to grind popcorn because a hand grinder is just not fast enough and the corn gets too hot and it starts popping.

Mom’s Cornbread
1 ½ cup flour
¾ teaspoon salt
1 ½ cup cornmeal
3 eggs
2 tablespoon baking powder
¾ cup oil
¾ cup sugar
1 ½ cups milk

Pre-heat oven to 400 degrees. Mix all ingredients until well moistened. Pour into a sprayed 9×13 pan. Bake 18 to 20 minutes at 400 degrees. Serve this with a bean chili and between the beans and the corn you will have a complete protein, not to mention a really delicious and easy meal.

Instead of putting the batter in a pan, I like to bake my cornbread in muffin tins for 16 to 18 minutes. I find that they are not as crumbly and they are easier to work with. My family prefers it better this way and it is easier for small children to handle.

This weeks suggestion: 50 lbs. popcorn for approximately $8.49