Cornbread made with coconut oil –Get ready to indulge in a delightful treat that’s sure to warm your heart and please your palate—Cornbread made with coconut oil! This scrumptious recipe combines the classic taste of cornbread with the tropical flavor of coconut, making it a unique twist on a beloved favorite. Whether you’re serving it as a side dish or enjoying it all on its own, you’ll want to keep this recipe close at hand.
Cornbread Made with Coconut Oil
This cornbread is moist, flavorful, and incredibly easy to make. The use of coconut oil adds a rich taste that complements the sweetness of the cornmeal. Perfect for family dinners, barbecues, or cozy autumn gatherings!
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 1/4 cup coconut oil (melted)
- 1 large egg
- 1/2 cup corn (optional, for added texture)
Instructions:
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a similar-sized cast-iron skillet.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Stir well to evenly distribute the dry ingredients.
- In another bowl, whisk together the milk, melted coconut oil, and egg until fully combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. If you’d like to add some corn for extra texture, fold it in at this stage.
- Transfer the batter into the prepared baking dish or skillet and spread it evenly.
- Bake in your preheated oven for 20 to 25 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool for a few minutes before slicing. Serve warm and enjoy!
Now that you have the recipe for this delightful cornbread, go ahead and treat yourself and your loved ones to a slice (or two)! It’s perfect on its own, with a pat of butter, or even paired with soup or chili. Happy baking!
