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Cornbread Made with Coconut Oil

Rated as 4.6 out of 5 Stars

"This cornbread is made with coconut oil because it is healthier than vegetable oil and is said to help raise your good cholesterol. It does not change the taste of the cornbread."
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Ingredients

50 m servings 225 cals
Original recipe yields 15 servings (1 9x3-inch pan)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes.
  3. Stir flour, sugar, baking powder, and salt together in a bowl with a whisk; add cornmeal mixture, eggs, and coconut oil and stir until smooth. Pour the batter into the prepared baking dish.
  4. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

Footnotes

  • Cook's Notes:
  • I also add jalapeno peppers to one end of the cornbread for my daughter Amber Lynn who loves the spicy style of cornbread.
  • You could also make this into muffins by spooning batter into greased muffin cups.

Nutrition Facts


Per Serving: 225 calories; 9.5 g fat; 31 g carbohydrates; 4.9 g protein; 28 mg cholesterol; 286 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

A little on the crumbly side but absolutely delicious cornbread!! Great texture and taste. I halved the recipe and baked in an 8x8 pan, it rose and browned beautifully and was delicious with som...

Most helpful critical review

I did make this recipe but it came out like a flat pancake. I couldn't figure it out did I over mix it ? I then checked the expiration date on my baking powder it was old. I will make it agai...

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A little on the crumbly side but absolutely delicious cornbread!! Great texture and taste. I halved the recipe and baked in an 8x8 pan, it rose and browned beautifully and was delicious with som...

My husband was totally thrilled with this recipe. He said the crust was perfect. He is looking forward to having it for breakfast with milk!

This is a very good recipe!! Great taste! I baked mine in a cast iron skillet...I gave it 30 minutes but ended up taking it out in 25 min. I also cut the recipe in half and it didn't need the ex...

Made it according to recipe. It was delicious. However, it did taste and smell a lot like coconut. Fortunately, I like coconut. Unfortunately, i think there's too much coconut oil in the recip...

I did make this recipe but it came out like a flat pancake. I couldn't figure it out did I over mix it ? I then checked the expiration date on my baking powder it was old. I will make it agai...

Good stuff, slightly crumbley but i like that, first time using coconut oil for cornbread. The oil gives a wonderful aroma, served it with spanish chicken stew, delicious.

Good moist cornbread, a little crumbly. Everyone in my family enjoyed it, including my oldest who wouldn't eat cornbread in the past. My husband liked it, but it's not his favorite. I would defi...