Coconut Cornbread
User Reviews
5.0
6 reviews
Excellent
Coconut Cornbread
Report
This sweet and fluffy coconut cornbread is a delicious twist on traditional cornbread. It has all the same great qualities as traditional cornbread but with the added flavor of shredded coconut, creamy coconut milk, and a touch of coconut extract.
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Ingredients
- 320 g (2 cups) Quaker yellow cornmeal
- 125 g (1 cup) all-purpose flour
- 4 large eggs
- 200 g (1 cup) granulated sugar
- ½ teaspoon kosher salt
- 100 g (1 cup) sweetened shredded coconut Unsweetened shredded coconut can be used as an alternative if preferred.
- 8 fl oz (1 cup) from a can unsweetened coconut milk , preferably full-fat
- 8 fl oz Organic Virgin coconut oil or 226g (1 cup) unsalted butter , melted and cooled off
- 1 tablespoon baking powder
- ½ tablespoon vanilla extract
- ½ tablespoon coconut extract
Instructions
- Heat your oven to 350 degrees Fahrenheit.
- Lightly grease an 11'' x 8.75 pan with coconut oil or shortening and coat it with cornmeal to prevent sticking. Alternatively, you can line the pan with parchment paper.
- In a large mixing bowl, whisk together all-purpose flour, cornmeal, sugar, salt, and baking powder.
- In a separate large bowl, whisk together large eggs, coconut milk, vanilla extract, coconut extract, and melted butter.
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk well until just combined. Fold in the shredded coconut.
- Pour the batter into the prepared pan and spread it evenly. Bake until the top is golden brown and the cornbread bounces back when lightly pressed in the middle, about 35 to 50 minutes. (Glass and ceramic pans may take longer than metal pans. Ours took 50 minutes).
- Let the coconut cornbread cool in the pan for at least 10 minutes before serving.
Equipments used:
Notes
- How to Store & Re-Heat
- Leftovers can be stored in an airtight container or sealable plastic bag at room temperature for up to 3 days or refrigerated for up to 5 days. Simply bring them to room temperature before serving.
- Make Ahead & Freeze
- Coconut cornbread tastes best when served fresh out of the oven, but it can be made a day ahead. Cool, cover, and refrigerate within 2 hours of making and store in the fridge for up to 5 days.
- It can also be frozen in a freezer-friendly, airtight container or sealable plastic bag for up to 3 months. When ready to enjoy it, thaw the cornbread on the countertop for 3 to 4 hours before serving.
- To reheat, microwave for a few seconds or until just heated through; do not overheat, or it will get tough. Alternatively, you can wrap the bread in aluminum foil and warm it in a 350°F oven until hot.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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