Bread Recipes
Coconut Cornbread
Yield: 4 to 6 servings
Ingredients
- 3/4 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 teaspoons baking powder
- 1//2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, well beaten
- 1 cup coconut milk
- 2 tablespoons melted butter
- 1/4 cup finely chopped flaked coconut
Instructions
- Heat oven to 350 degrees F. Grease or spray an 8 inch square or round cake pan. Set aside.
- Mix and sift dry ingredients into large mixing bowl.
- Add beaten egg, coconut milk and the melted butter. Beat until well combined, then pour into prepared pan.
- Bake for 20 minutes or until tester comes out clean when inserted in center.
- Serve hot with butter.