CORNY: The peak period for home consumption of popcorn is in the fall, said the website Popcorn.org.

Hey, it’s a healthy snack, and we’re big fans. There’s so much you can do with it — it’s kind of like the chicken of snack food.

We found a recipe for cheesy popcorn bread: 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 can (4 ounces) mild, diced green chilies, drained, optional.

Directions: Preheat oven to 400 degrees Fahrenheit. 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 the prepared pan and bake for 25 minutes or until lightly browned at edges and the tester comes out clean. Cut into squares to serve.

Doesn’t that sound tasty? What about bacon and cheese popcorn?

Ingredients: 4 quarts popped popcorn, 1/3 cup butter or margarine, 1/4 teaspoon hickory liquid smoke seasoning, 1/3 cup bacon bits or soy ‘bacon’ bits, 1/3 cup grated Parmesan cheese, 1 teaspoon seasoned salt or kosher salt

Directions: Place popcorn in a large serving bowl. Place butter in a small bowl and melt in the microwave, about 20 seconds. Stir liquid smoke into butter. Pour butter mixture over popcorn and toss to distribute evenly. Sprinkle bacon bits, Parmesan cheese and salt over popcorn. Toss and serve immediately.