Cornbread

1. Preheat oven to 450F. Grease non-reactive 8X12 pan.

2. In a small bowl combine cornmeal, baking soda, and salt.

3. Warm lard or avocado oil in small saucepan until just melted (not hot) and set aside. In a medium sized bowl beat eggs and mix in honey, coconut milk, and melted fat.

4. Pour the dry ingredients into the wet and mix until just combined. Pour batter into prepared pan and place in oven.

5. Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before cutting.

6. If desired, freeze by wrapping tightly in plastic wrap (or parchment and foil) then store in a ziplock freezer bag.

7. To serve allow to defrost and then slice. If you would like, remove plastic then warm in the oven before serving.