Pop-Corny Bread

1. 1

   *Note: To make cornmeal from popcorn, use a coffee mill or grain mill and grind popcorn kernels to medium-coarse consistency.

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   You will need to do this in several batches for best results.

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   Transfer the ground popcorn to a sifter and sift into a bowl.

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   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).

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   Return the ground corn to the sifter and repeat as above.

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   Preheat oven to 425 degrees.

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   In a large mixing bowl sift flour with baking soda, baking powder, and salt; stir in corn meal.

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   In a separate bowl, whisk together the milk, honey, eggs and 1/2 cup coconut oil.

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   Add the wet ingredients to the dry ingredients and stir just until combined.

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    Do not over-beat.

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    Pour batter into an oiled (I used coconut oil) or buttered 9 x 13 inch pan.

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    (I cut the recipe in half and for corn bread I *always* use a cast iron skillet to bake it.

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    The skillet is placed in the oven while the oven is preheating.

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    Bake for 20 to 25 minutes.

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    Servings are estimated.

* Per serving · 4 servings · Values may vary.

No additional tips available.