“I never would have thought about this combination, but it works in the most delicious way!”

This moist and flavorful Coconut Cornbread is a delightful twist on a classic. The addition of coconut cream, coconut extract, and shredded coconut infuses it with a subtle sweetness and tropical aroma, making it a perfect accompaniment to savory dishes or a delicious treat on its own.

Ingredients:

Instructions:

1. Preheat oven to 400 degrees F (200°C) and grease an 8×8-inch baking dish.
2. In a large bowl, whisk together the melted butter, buttermilk, eggs, brown sugar, coconut cream, vanilla extract, and coconut extract until the mixture is smooth.
3. In a separate small bowl, sift together the all-purpose flour, cornmeal, baking powder, and salt until evenly combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in ½ cup of the shredded sweetened coconut into the batter.
6. Transfer the cornbread batter to the prepared 8×8-inch baking dish and spread it evenly.
7. Sprinkle the remaining ¼ cup of shredded sweetened coconut evenly over the top of the batter.
8. Bake in the preheated oven for 38-42 minutes. If the top begins to brown too quickly, you can loosely cover the baking dish with aluminum foil for the last 15 minutes of baking.
9. The cornbread is done when a toothpick inserted into the center comes out clean.
10. Let the cornbread cool in the baking dish for a few minutes before slicing and serving. Enjoy warm.