Total Time
40mins
Prep 15 mins
Cook 25 mins

This recipe came from an estate sale purchased the family collection in Forney, TX. Posted for ZWT5.

Ingredients Nutrition

Directions

  1. Preheat the overn to 375º.
  2. Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
  3. Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan.
  4. Sprinkle the remaining coconut over the top and bake 25 minutes or until done.
Most Helpful

When I first read the recipe, I thought it called for a can of coconut milk but reading thru it I realized it was shredded coconut. Either way, this was really delicious (a little dry but most corn breads are). I used a lot less coconut (unsweetened) because 12 oz seemed like too much. Might've only used 2/3 of that amount, including what I sprinkled on top. Probably could've gotten away with only 1/2 the amount. Also baked it in a cast iron skillet. Very enjoyable!

mmm316 May 18, 2014