• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 12
    OK

    Coconut Cornbread

    This sweet cornbread has a rich moist texture from silky coconut milk and plenty of eggs. A hint of vanilla seals this as more of a dessert or snack than a side dish.

     

     

    Doreen Colondres is a cook, television personality and journalist. She started “La Cocina no Muerde” (The Kitchen Doesn’t Bite) and is determined to convince people that cooking is fun, healthy and easy. 

     

     

     


    Ingredients
    2 1/2
    cups
    corn flour
    2 1/2
    cups
    all-purpose flour
    2 1/2
    cups
    sugar
    2 1/2
    sticks
    butter, melted
    2
    teaspoons
    vanilla extract
    2 1/2
    cups
    coconut milk
    5
    large eggs, lightly beaten
    *
    Nonstick cooking spray, for greasing the pans
    Directions
    Preheat oven to 375F. Using a whisk, mixer or wooden spoon; mix all dry ingredients very well.
    Add melted butter, then vanilla and stir gently. Add eggs and coconut milk and mix.
    Grease 2 10-inch-by-5-inch loaf pans. Divide the batter between pans.
    Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool.
    Store in resealable bags to maintain freshness.

    The base number of servings for this recipe is 12
    OK

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