Total Time
Prep 15 mins
Cook 25 mins

From the blog The original recipe indicated freshly ground hard white wheat flour (not red wheat). Luckily for me I can purchase hard wheat at our local natural food store and use their grain mill thus saving me the expense of buying one.

Ingredients Nutrition


  1. *Note: To make cornmeal from popcorn, use a coffee mill or grain mill and grind popcorn kernels to medium-coarse consistency. You will need to do this in several batches for best results. Transfer the ground popcorn to a sifter and sift into a bowl. If there are any larger pieces left, grind them again briefly on PULSE (with my coffee mill I pressed down on the lid a couple times for a few seconds). Return the ground corn to the sifter and repeat as above.
  2. Preheat oven to 425 degrees.
  3. In a large mixing bowl sift flour with baking soda, baking powder, and salt; stir in corn meal.
  4. In a separate bowl, whisk together the milk, honey, eggs and 1/2 cup coconut oil.
  5. Add the wet ingredients to the dry ingredients and stir just until combined. Do not over-beat.
  6. Pour batter into an oiled (I used coconut oil) or buttered 9 x 13 inch pan. (I cut the recipe in half and for corn bread I *always* use a cast iron skillet to bake it. The skillet is placed in the oven while the oven is preheating.
  7. Bake for 20 to 25 minutes.
  8. Servings are estimated.