Preheat oven to 425°F.

Grease a ten-inch cast iron skillet with shortening and set aside.

Remove any unpopped seeds from the popcorn (you really don't want those) and place popcorn in a food processor and pulse into crumbs.  It should reduce to 2 cups.

Stir together the popcorn crumbs, corn meal, flour, baking powder, salt, ranch dressing mix and garlic powder.

In another small bowl, whisk the eggs with the cooled butter and buttermilk, then gently stir the wet mix into the dry until just combined.

Spread the batter in the skillet and bake for 20-25 minutes or until golden at the edges and a toothpick inserts and is removed without wet batter.