Coconut Cornbread

March 2, 2017

Ingredients

2 tablespoons coconut oil

1 cup sweetened shredded coconut, divided

1½ cup self-rising yellow cornmeal

½ cup all-purpose flour

½ cup unsweetened coconut milk

1 cup buttermilk

1 large egg

Preparation

1. Preheat oven to 425 degrees. Place cast iron pan (skillet or muffin tin) with coconut oil in the oven to heat while you make the batter.

2. Mix together ½ cup of the coconut, cornmeal, flour, coconut milk, buttermilk and egg just until blended. Add more liquid if you need to. Pour batter into hot skillet or muffin pan. Sprinkle top of batter with remaining ½ cup coconut and bake until cornbread is puff y and golden brown and the coconut is browned.