Coconut Cornbread(1994 State Fair Of Oklahoma)
A moist, coconut-infused cornbread with a tender crumb and subtle sweetness, perfect for brunch or as a side dish for hearty meals, offering a tropical twist.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish or skillet.
- In a large mixing bowl, whisk together the unbleached flour, white cornmeal, baking powder, and salt.
- In a separate bowl, combine the coconut milk, oil, and beaten egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared baking dish or skillet.
- Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Tips & Substitutions
For a sweeter cornbread, consider adding a tablespoon of sugar to the dry ingredients. If you don't have coconut milk, almond milk or regular milk can be used as substitutes. Ensure your baking powder is fresh for the best rise. Mixing the batter just until combined helps keep the cornbread tender; overmixing can lead to toughness.
Serving Suggestions
This coconut cornbread pairs beautifully with soups or stews, making it an excellent side for a hearty chili or a light salad. Serve it warm with a pat of butter or a drizzle of honey for added flavor. For a complete meal, try it alongside Nevelle'S Peanut Butter Cookies for dessert.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place the cornbread in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave it for 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Cornbread(1994 State Fair Of Oklahoma) contains roughly 516 calories, with 5g protein, 48g carbohydrates, and 35g fat. It is a good source of calcium (15% of the Daily Value), iron (14% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1214mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of unbleached flour?
Yes, you can substitute whole wheat flour for unbleached flour, but it may result in a denser texture. You might want to use a blend of both flours to maintain lightness while adding whole grain benefits.
What can I add to enhance the flavor of the cornbread?
You can enhance the flavor by adding spices such as cinnamon or nutmeg, or even incorporating jalapeños for a spicy kick. Additionally, mixing in cheese or herbs can elevate the cornbread's taste and make it even more versatile.
Is this recipe suitable for vegetarians?
Yes, this coconut cornbread recipe is suitable for vegetarians, as it contains no meat or animal-derived ingredients aside from the egg. For a vegan option, you can replace the egg with a flaxseed meal or applesauce substitute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).