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    You are in: Home / Recipes / Jamaican Coconut Corn Bread Recipe
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    Jamaican Coconut Corn Bread

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    TxGriffLover's Note:

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

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    Units: US | Metric


    1. 1
      Preheat the overn to 375º.
    2. 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. 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. 4
      Sprinkle the remaining coconut over the top and bake 25 minutes or until done.

    Ratings & Reviews:

    • on May 19, 2014


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jamaican Coconut Corn Bread

    Serving Size: 1 (237 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1110.1
    Calories from Fat 598
    Total Fat 66.4 g
    Saturated Fat 54.0 g
    Cholesterol 125.9 mg
    Sodium 1240.8 mg
    Total Carbohydrate 118.1 g
    Dietary Fiber 18.6 g
    Sugars 39.2 g
    Protein 20.7 g

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