Coconut Cornbread
Let’s give this classic dish a tropical twist!
you're making mealtime meaningful.
A fresh slice of cornbread slathered in butter is pretty darn close to perfection in my mind. Whether it’s paired with a good bowl of chili or alongside your favorite fried chicken, cornbread is a surefire way to improve any meal. And while you absolutely can’t go wrong with a classic southern cornbread recipe, sometimes ya gotta mix it up. That is how this Coconut Cornbread came about. Turns out, the rich and nutty flavor of coconut compliments cornmeal in a seriously delicious way. Let’s get into the nitty gritty of the recipe…
There’s really nothing worse than dry cornbread, and this recipe is anything but! With plenty of fat from butter, buttermilk, and coconut cream, the batter is deliciously moist and rich. Coconut extract is added in to really up the tropical flavors and a touch of vanilla adds a bit of sweetness. Fold a half cup of shredded coconut right into the batter, then sprinkle a little more on top for some added toasty crunch. The cornbread bakes for about 40 minutes or until golden brown and cooked through the center.
While it is best to let the cornbread cool for 15 minutes before slicing, we understand if you can’t wait that long. The aromas are heavenly! Serve it alongside a spicy chili for a sweet and savory combo, or drizzle it with honey for an extra indulgent treat. No matter how you enjoy it, this recipe is sure to be a hit with everyone who gets the pleasure of eating a slice. Give it a try and let us know what you think!
Coconut Cornbread
Yield(s): Serves 9
10m prep time
40m cook time
you're making mealtime meaningful.
Ingredients
- 1/2 cup butter, melted
- 3/4 cup buttermilk
- 2 eggs
- 1/2 cup brown sugar
- 1/3 cup coconut cream
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 1 3/4 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup shredded sweetened coconut
- ¼ cup additional shredded sweetened coconut, for topping
Preparation
- Preheat oven to 400 degrees F and grease an 8x8-inch baking dish.
- In a large bowl, mix melted butter, buttermilk, eggs, brown sugar, coconut cream, and both extracts until smooth.
- In a small bowl, sift together cornmeal, flour, baking powder, and salt until evenly combined
- Add dry ingredients to the wet until just combined, then fold in ½ cup coconut.
- Transfer batter to the prepared baking dish and sprinkle remaining coconut flakes on top.
- Bake for 38-42 minutes, covering with foil for the last 15 minutes if needed. Cornbread is done when an inserted toothpick comes out clean.
Recipe adapted from Britneybreaksbread.com