This tender, slightly sweet cornbread got rave reviews when I brought it to a dinner this week. Selen named it "Tropical Cornbread" because it has a hint of coconut flavor. My Taster loves the balance, nominating this recipe as our go-to cornbread. For a gluten-free recipe that's not quite as light, see my Coconut Cornbread.
Active time: 15 minutes. Total time: 40 minutes. Serves 6.
1/3 cup unsweetened coconut flakes
1 1/4 cup water
1 medium yellow onion
3 tablespoons olive oil
1 cup cornmeal (132 grams)
1 cup white whole wheat flour (120 grams)
2 tablespoons finely ground flaxseed (14 grams)
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons sorghum or maple syrup
- Heat your oven to 425°F, with a cast-iron skillet or a 9-inch metal cake pan on a center rack.
- Make coconut milk by processing the coconut flakes and water in a food processor fitted with the stainless-steel blade on high for about 30 seconds, then giving it a whir every few minutes to keep breaking up the coconut. (If you prefer, just use 1 1/4 cup of unsweetened coconut milk.)
- Chop onion. Put one tablespoon of olive oil in the pre-heated skillet, tilt the skillet to coat the bottom with oil, then add chopped onion. Put the skillet back in the oven and bake for about 5 minutes until onion is soft.
- In a medium bowl, stir together cornmeal, flour, flaxseed baking powder, and salt. Add coconut milk, 2 tablespoons olive oil, and sorghum. Stir just enough to combine.
- Pour onions into batter, stir to distribute, then quickly pour batter into hot skillet. Bake until golden brown, about 25 minutes.
- Serve hot, warm, or at room temperature. Best eaten fresh, but keeps covered at room temperature for a day or two and freezes well.
Tips and notes
- Make sure to scrape all the delicious coconut cream from the food processor.
- If you don't want to make your own coconut milk, use unsweetened coconut beverage. The canned coconut milk is too rich for this recipe.