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Coconut Cornbread Recipe

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4.2 from 48 reviews

  • Author: Sky
  • Total Time: 50 minutes
  • Yield: Serves 9

Description

This Coconut Cornbread recipe is a delightful twist on traditional cornbread, combining the rich flavors of coconut cream, shredded sweetened coconut, and a hint of vanilla. Moist and tender with a slightly sweet finish, it makes a perfect side for both savory and sweet dishes. Baked to golden perfection and topped with toasted coconut flakes, this cornbread brings a tropical flair to your table.

Ingredients

Wet Ingredients

  • 1/2 cup butter, melted
  • 3/4 cup buttermilk
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/3 cup coconut cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut extract

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup shredded sweetened coconut

Topping

  • 1/4 cup additional shredded sweetened coconut, for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit and grease an 8x8-inch baking dish to prevent sticking.
  2. Mix Wet Ingredients: 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 and well combined.
  3. Combine Dry Ingredients: In a separate small bowl, sift together the cornmeal, all-purpose flour, baking powder, and salt, ensuring everything is evenly mixed and aerated.
  4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the cornbread tender. Then fold in 1/2 cup of the shredded sweetened coconut evenly into the batter.
  5. Transfer and Top: Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/4 cup shredded sweetened coconut over the top for a toasted coconut finish.
  6. Bake: Bake in the preheated oven for 38 to 42 minutes. If the top is browning too fast, cover loosely with foil for the last 15 minutes of baking. The cornbread is done when a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Remove from oven and allow to cool slightly before slicing and serving. Enjoy the rich coconut flavor paired with the moist texture of this delicious cornbread.

Notes

  • Use fresh coconut cream for the best flavor and richness.
  • If you prefer less sweetness, reduce the brown sugar to 1/3 cup.
  • Covering with foil during baking helps prevent the top from burning while allowing the inside to cook through.
  • This cornbread pairs wonderfully with spicy dishes, soups, or as a sweet breakfast option with honey or jam.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/coconut-cornbread-recipe/