Coconut Cornbread Recipes
Moist, gently sweet cornbread enriched with coconut milk and flakes for a tender crumb and golden crust. Delicious warm with butter or honey.
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Servings:
Ingredients
Main Ingredients
- 1 cup yellow cornmeal
- 0.9 cup all-purpose flour
- 0.5 cup granulated sugar
- 2.25 tsp baking powder
- 0.5 tsp fine sea salt
- 0.75 cup sweetened shredded coconut
- 1 cup canned coconut milk stirred well; full-fat for best texture
- 7 oz eggs, lightly beaten about 2 large eggs
- 0.3 cup melted coconut oil plus a little for greasing the pan
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Heat oven to 400°F. Grease an 8-inch square pan with a dab of coconut oil; line with parchment if you like.
- Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl. Stir in shredded coconut.
- In a second bowl, whisk coconut milk, beaten eggs, melted coconut oil, and vanilla until smooth.
- Pour wet mixture into dry ingredients. Stir gently until just combined; do not overmix.
- Scrape batter into the prepared pan and smooth the top.
- Bake 22–26 minutes, until the top is golden and a toothpick comes out clean from the center.
- Cool in the pan for 10 minutes. Slice into squares and serve warm.
Notes
Variation: Add 1 tsp lime zest to the batter and sprinkle 2 tbsp toasted coconut on top before baking. Serving tip: Drizzle warm slices with honey or a pat of salted butter. Storage: Wrap tightly and keep at room temperature up to 2 days; rewarm briefly to refresh.
This recipe is an original creation inspired by classic Coconut Cornbread Recipes flavors. All ingredient ratios and instructions are independently developed.