This is really awesome cornbread.  April adapted this recipe from this one at No Ordinary Homestead.  She changed the vegetable oil to coconut oil and the all-purpose flour to whole wheat.

2 cups cornmeal (April grinds popcorn kernels for this)
2 1/2 cups milk
1 1/2 cups whole wheat flour (April grinds hers fresh)
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 medium eggs
1/2 cup coconut oil

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 15 minutes or more. Grease a 9×13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.