Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
30 mins
additional:
5 mins
total:
50 mins
prep:
15 mins
Servings:
15
Yield:
1 9x3-inch pan
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

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  • Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes.

  • 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.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

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

225 calories; protein 4.9g; carbohydrates 31g; fat 9.5g; cholesterol 28.1mg; sodium 286.3mg. Full Nutrition
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