From the kitchen
Savory Jalapeño Coconut Cornbread
Skillet cornbread that beautifully bridges the gap between sweet corn and rich coconut.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1/4 cup Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Canned Coconut Milk, well shaken
- 2 large Eggs
- 1/3 cup Melted Coconut Oil
- 1 Jalapeño, seeded and finely diced
Method
- Preheat oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or square pan.
- Whisk the cornmeal, flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the coconut milk, eggs, and melted coconut oil.
- Combine wet and dry ingredients, stirring just until smooth, then fold in the diced jalapeño.
- Pour into the prepared pan and bake 22 to 25 minutes, until golden and a toothpick comes out clean.
Kitchen note
Coconut milk's natural sweetness plays well against the jalapeño's heat here — taste your jalapeño first, since coconut milk will mellow its bite slightly more than a plain water-based batter would.
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