Pop-Corny Bread

• 2 cups unbleached flour
• 14 teaspoon baking soda
• 2 tablespoons aluminum-free baking powder
• 1 12 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.)
• 12 cup raw honey
• 4 eggs
• 12 cup coconut oil, melted plus 1 teaspoon coconut oil

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

flour, baking soda, aluminum, salt, freshly ground, buttermilk, honey, eggs, coconut oil

Taken from www.food.com/recipe/pop-corny-bread-485962 (may not work)