Coconut Cornbread
Updated Jan. 30, 2024
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 35 to 50 minutes, plus at least 10 minutes’ cooling
- Rating
- Comments
- Read comments
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Ingredients
- 9tablespoons/127 grams melted butter (or coconut oil), plus more for the pan
- ⅓cup/20 grams unsweetened coconut chips or flakes
- 2 to 5tablespoons/25 to 62 grams light brown sugar
- 2cups/250 grams all-purpose flour
- 1cup/180 grams fine yellow cornmeal
- 1teaspoon fine sea or table salt
- 1tablespoon baking powder
- 2large eggs
- 1(13.5-ounce) can coconut milk, preferably full-fat
- ¼cup/60 milliliters sour cream, Greek yogurt or coconut yogurt
Nutritional analysis per serving (8 servings)
466 calories; 27 grams fat; 19 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 8 grams protein; 343 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Lightly butter an 8-inch pan.
- Step 2
In a small bowl, combine 1 tablespoon butter, the coconut and 1 teaspoon sugar, and toss well. This is your topping.
- Step 3
In a large bowl, whisk together the flour, cornmeal, remaining sugar (add sugar depending on how sweet you prefer your cornbread), salt and baking powder.
- Step 4
In another bowl, whisk together the eggs, coconut milk, sour cream and remaining 8 tablespoons melted butter. Pour the wet ingredients into the dry ingredients, whisking well until just combined.
- Step 5
Pour batter into the prepared pan and scatter coconut on top in an even layer. Bake until the top is golden and the cornbread bounces back when lightly pressed in the middle, 35 to 50 minutes (glass and ceramic pans take longer than metal). Let cool for at least 10 minutes before serving.
Private Notes
Comments
I would love to hear why you shouldn't wash a cast iron pan in soap and water. I'm a grandpa. I have several cast iron pans and dutch ovens that I use daily and wash in soap and water. I also season after each use with flax seed oil. I think this is just something that started in the dark ages and many people never asked the question "Why?". Let alone answered it by just trying.
Delicious!! Very rich, though. I’m enjoying a piece for breakfast right now.
Yeah for sure soap is fine on cast iron. I have my nonna’s skillet from 1947. Been scrubbed with soap hundreds of times. Taking heresy to the next level, any suggestions for gluten free version?
Bit of a happy accident: I made this recipe because I had a load of unrefined coconut oil I want to use up. After baking it and as it cooled, I saw that I had the bowl of melted coconut oil still on the counter; other than what went into the topping I'd forgotten to use it! But when I tasted the oil-free cornbread, it was still very tasty, despite also using light coconut milk.
I reduced the butter to 6 T in the batter and used 2T of brown sugar. Despite forgetting to add the sour cream this was so delicious. I’m going to try it as a replacement for baking powder biscuits in strawberry shortcake. Topping made this a standout.
Total comfort. Had it with a cuppa. Wife enjoyed it too. will keep making it and maybe increase the sugar from two tablespoons to 3.5tbs.
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