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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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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:
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 |
Directions:
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.
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