Pop-corny Bread

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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.