Brazilian-style Cornbread with Coconut
A great option to make with the kids, for a weekend brunch or to go along that "afternoon coffee".
Servings: 12
Ingredients
- 2 eggs
- ⅔ cup sugar granulated or brown
- ⅓ cup coconut oil melted (or vegetable oil)
- 1 cup milk (non-dairy or regular)
- 1 pinch salt
- 1 ¼ cup all-purpose flour
- ½ cup cornmeal + 2 tbsp
- ⅓ cup shredded coconut dry, unsweetened
- ½ tbsp baking powder
- 1 tsp caraway seeds (optional)
Instructions
- Pre-heat oven to 390F (200C). Grease a small round (9 in or 23 cm) or square baking pan with cooking spray.
- In a blender, combine first the eggs, sugar, oil, milk and salt until well incorporated.
- Add flour and cornmeal and blend until smooth.
- Add coconut and pulse to combine.
- Lastly, add baking powder pulsing just enough to mix.
- Pour batter into prepared pan and bake for about 25 minutes or until golden around the edges. Poke with fork or toothpick to make sure it's cooked in the centre. Enjoy!
Notes
- The batter can also be baked in a seasoned cast iron skillet that was heated inside the oven during the pre-heating. Carefully take the skillet out, melt a 1/2 Tbsp of butter in it and pour the batter immediately. Place back in the oven. Cornbread will probably cook faster with this method (about 20 minutes).
- A variation of this cornbread is to make it with 1/2 cup grated parmesan instead of coconut. The cheese adds a hint of salt and a bit more moisture, making for a very satisfying treat as well.