Coconut milk cornbread

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INGREDIENTS
  
1 cup yellow cornmeal
1 cup all purpose flour
1 14 oz. can of coconut milk
3/4 cup sweetened shredded coconut
1 cup sugar
2 eggs
1/2 cup vegetable oil
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt Cornbread With Cornmeal, Moist Cornbread Muffins, Dairy Free Cornbread Recipe, Coconut Milk Recipes Dessert, Recipes With Coconut Milk, Corn Flour Recipes, Best Muffin Recipe, Coconut Corn, Recipes With Coconut

I’ve been really into cooking with coconut milk lately, and baking with it seemed like a natural next move. I wondered what would happen if I subbed coconut milk in for buttermilk in a muffin recipe. After all, buttermilk has always been my staple ingredient for a really moist, delicious muffin. If I could get the same consistency out of coconut milk while also yielding a dairy free muffin, that would make a lot of people happy, right? Well, my friends, I believe that it worked! #muffins…

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Coconut Cornbread Recipe - NYT Cooking Breakfast For Company, Savory Bread Pudding, New York Times Recipes, Nyt Recipes, Cornbread Stuffing, Chili And Cornbread, Bread Of Life, So Hungry, Coconut Chips

This rich, tender cornbread has coconut milk mixed into the batter, giving it a gentle, nutty fragrance. Using all of the brown sugar called for makes this almost cakelike, but you can add less for a milder, savory-sweet loaf. The coconut flake topping gets crisp and golden in the oven, adding a pleasing, nubby contrast to the soft crumb. This is best served still warm, slathered with butter if you like. Store any leftovers in the fridge (it will keep for a few days), then toast it just…

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