“I never would have thought about this combination, but it works in the most delicious way!”
This moist and flavorful Coconut Cornbread is a delightful twist on a classic. The addition of coconut cream, coconut extract, and shredded coconut infuses it with a subtle sweetness and tropical aroma, making it a perfect accompaniment to savory dishes or a delicious treat on its own.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 cup, melted |
| Buttermilk | 3/4 cup |
| Eggs | 2 |
| Brown sugar | 1/2 cup |
| Coconut cream | 1/3 cup |
| Vanilla extract | 1 teaspoon |
| Coconut extract | 2 teaspoons |
| All-purpose flour | 1 3/4 cups |
| Cornmeal | 1 cup |
| Baking powder | 2 teaspoons |
| Salt | 1 teaspoon |
| Shredded sweetened coconut | ½ cup |
| Shredded sweetened coconut | ¼ cup, for topping |
Instructions:
- Preheat oven to 400 degrees F (200°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk together the melted butter, buttermilk, eggs, brown sugar, coconut cream, vanilla extract, and coconut extract until the mixture is smooth.
- In a separate small bowl, sift together the all-purpose flour, cornmeal, baking powder, and salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in ½ cup of the shredded sweetened coconut into the batter.
- Transfer the cornbread batter to the prepared 8×8-inch baking dish and spread it evenly.
- Sprinkle the remaining ¼ cup of shredded sweetened coconut evenly over the top of the batter.
- Bake in the preheated oven for 38-42 minutes. If the top begins to brown too quickly, you can loosely cover the baking dish with aluminum foil for the last 15 minutes of baking.
- The cornbread is done when a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the baking dish for a few minutes before slicing and serving. Enjoy warm.
