Prep 15 mins
Cook 25 mins
From the blog mindbodyandsoleonline.com. 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.
- 2 cups unbleached flour
- 1⁄4 teaspoon baking soda
- 2 tablespoons aluminum-free baking powder
- 1 1⁄2 teaspoons salt
- 2 cups freshly ground popcorn (popcorn *kernels*) or 2 cups medium-coarse cornmeal (popcorn *kernels*)
- 2 cups buttermilk, plus 2 tablespoons (switched from regular milk or use milk substitute-coconut, soy, rice, etc.)
- 1⁄2 cup raw honey
- 4 eggs
- 1⁄2 cup coconut oil, melted plus 1 teaspoon coconut oil
- *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.
- Preheat oven to 425 degrees.
- In a large mixing bowl sift flour with baking soda, baking powder, and salt; stir in corn meal.
- In a separate bowl, whisk together the milk, honey, eggs and 1/2 cup coconut oil.
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not over-beat.
- 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.
- Bake for 20 to 25 minutes.
- Servings are estimated.