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!