Easy Coconut Cornbread

This sweet and fluffy coconut cornbread is a delicious twist on traditional cornbread. It has all the same great qualities as traditional cornbread but with the added flavor of shredded coconut, creamy coconut milk, and a touch of coconut extract.

The coconut adds a touch of sweetness and moisture to the cornbread, making it even more irresistible.🤤 This is best served still warm, plain, or slathered with honey butter. Pair it with a hot cup of mate cocido or coffee for a quick breakfast or afternoon treat.

How to Make Coconut Cornbread

Note: The full instructions are provided in the recipe card below.

Preheat oven to 350°F. Grease and prepare pan (11'' x 8.75''). Mix dry ingredients: flour, cornmeal, sugar, salt, baking powder.

Whisk wet ingredients: eggs, coconut milk, vanilla extract, coconut extract, melted butter.

Combine wet and dry ingredients. Pour batter into pan. Bake for 35-50 minutes.

Cool for 10 minutes. Serve and enjoy! 

📌Note: Using oil may cause the coconut cornbread to appear slightly greasy when warm. This is normal; it will set properly once it cools.

Variations

• Cornbread Muffins: Bite-sized versions of traditional cornbread, ideal for snacking or serving as a side.
• Brazilian Cornbread Muffins with Guava: Infused with diced guava, these muffins introduce a sweet, tropical flavor characteristic of Brazilian cuisine.
• Blueberry Cornbread: This easy recipe incorporates fresh blueberries for a sweet and tangy flavor, adding a burst of color and taste.
• Pumpkin Cornbread: Blends pureed pumpkin and classic pumpkin pie spices (cinnamon, nutmeg, ginger, and cloves) into the batter for a seasonal delight.
• Mexican Cornbread Muffins (Panquecitos de Elote): This recipe features a blend of all-purpose flour and fresh corn kernels, creating muffins that are rich in texture and flavor.
• Cornmeal Muffins: These are made with a mix of bread flour, pastry flour, and cornmeal for a lighter texture than regular cornbread.
• Pan de Elote (Mexican Sweet Corn Cake): This recipe features a blend of all-purpose flour and fresh corn kernels, creating cornbread that is rich in texture and flavor.
• Classic Cornbread: This is the basic cornbread recipe. It's easy and simple, focusing on the sweet and comforting taste cornbread is known for.

Camila's Tips

• To ensure smooth incorporation, be sure to melt the coconut oil gently and use it while it's still warm (not hot). This will prevent it from solidifying when mixed with the other ingredients. Unsalted butter can be used as a substitute. 
• Coconut milk naturally separates and hardens. Shake well before opening and stir before using.

 Pair with

 You may also like

Recipe

Coconut Cornbread

by Camila Benitez

This sweet and fluffy coconut cornbread is a delicious twist on traditional cornbread. It has all the same great qualities as traditional cornbread but with the added flavor of shredded coconut, creamy coconut milk, and a touch of coconut extract.

Español

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Cooling time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast

Cuisine American

Servings 12

Calories 5802 kcal

Equipment

• 11'' x 8.75'' baking dish
• Mixing Bowls
• Whisk
• Measuring Cups and spoons
• Liquid measuring cup
• Rubber spatula
• Oven Mitts

Ingredients

  

1x2x3x

• ▢ 320 g (2 cups) Quaker yellow cornmeal
• ▢ 125 g (1 cup) all-purpose flour
• ▢ 4 large eggs
• ▢ 200 g (1 cup) granulated sugar
• ▢ ½ teaspoon kosher salt
• ▢ 100 g (1 cup) sweetened shredded coconut Unsweetened shredded coconut can be used as an alternative if preferred. 
• ▢ 8 fl oz (1 cup) from a can unsweetened coconut milk , preferably full-fat
• ▢ 8 fl oz Organic Virgin coconut oil or 226g (1 cup) unsalted butter , melted and cooled off
• ▢ 1 tablespoon baking powder
• ▢ ½ tablespoon vanilla extract
• ▢ ½ tablespoon coconut extract

Instructions

 

• Heat your oven to 350 degrees Fahrenheit.
• Lightly grease an 11'' x 8.75 pan with coconut oil or shortening and coat it with cornmeal to prevent sticking. Alternatively, you can line the pan with parchment paper.
• In a large mixing bowl, whisk together all-purpose flour, cornmeal, sugar, salt, and baking powder.
• In a separate large bowl, whisk together large eggs, coconut milk, vanilla extract, coconut extract, and melted butter.
• Pour the wet ingredients into the bowl with the dry ingredients. Whisk well until just combined. Fold in the shredded coconut.
• Pour the batter into the prepared pan and spread it evenly. Bake until the top is golden brown and the cornbread bounces back when lightly pressed in the middle, about 35 to 50 minutes. (Glass and ceramic pans may take longer than metal pans. Ours took 50 minutes).
• Let the coconut cornbread cool in the pan for at least 10 minutes before serving.

Notes

How to Store & Re-Heat

Leftovers can be stored in an airtight container or sealable plastic bag at room temperature for up to 3 days or refrigerated for up to 5 days.  Simply bring them to room temperature before serving.

Make Ahead & Freeze

Coconut cornbread tastes best when served fresh out of the oven, but it can be made a day ahead. Cool, cover, and refrigerate within 2 hours of making and store in the fridge for up to 5 days. 

It can also be frozen in a freezer-friendly, airtight container or sealable plastic bag for up to 3 months. When ready to enjoy it, thaw the cornbread on the countertop for 3 to 4 hours before serving.

To reheat, microwave for a few seconds or until just heated through; do not overheat, or it will get tough. Alternatively, you can wrap the bread in aluminum foil and warm it in a 350°F oven until hot.

Nutrition

Nutrition Facts

Coconut Cornbread

Serving Size

 

12 g

Amount per Serving

Calories

5802

% Daily Value*

Fat

 

366

g

563

%

Saturated Fat

 

286

g

1788

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

17

g

Monounsaturated Fat

 

33

g

Cholesterol

 

744

mg

248

%

Sodium

 

3035

mg

132

%

Potassium

 

2427

mg

69

%

Carbohydrates

 

597

g

199

%

Fiber

 

43

g

179

%

Sugar

 

258

g

287

%

Protein

 

78

g

156

%

Vitamin A

 

1080

IU

22

%

Vitamin C

 

7

mg

8

%

Calcium

 

915

mg

92

%

Iron

 

26

mg

144

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.