Cornbread Made with Coconut Oil


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.

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
50 mins
1 9x3-inch pan


  • 2 ½ cups milk

  • 1 ½ cups cornmeal

  • 2 cups all-purpose flour

  • ½ cup white sugar

  • 1 ½ tablespoons baking powder

  • 1 teaspoon salt

  • 2 eggs, beaten

  • ½ cup coconut oil, melted


  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.

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
10g Fat
31g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 225
% Daily Value *
Total Fat 10g 12%
Saturated Fat 8g 38%
Cholesterol 28mg 9%
Sodium 286mg 12%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 5%
Total Sugars 9g
Protein 5g
Vitamin C 0mg 1%
Calcium 110mg 8%
Iron 1mg 8%
Potassium 123mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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