Jamaican Coconut Corn Bread

READY IN: 40mins
Recipe by TxGriffLover

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

Top Review by mmm316

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!

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.

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