Coconut Cornbread Recipe (2024)

Delicious!! Very rich, though. I’m enjoying a piece for breakfast right now.

I would love to hear why you shouldn't wash a cast iron pan in soap and water. I'm a grandpa. I have several cast iron pans and dutch ovens that I use daily and wash in soap and water. I also season after each use with flax seed oil. I think this is just something that started in the dark ages and many people never asked the question "Why?". Let alone answered it by just trying.

Yeah for sure soap is fine on cast iron. I have my nonna’s skillet from 1947. Been scrubbed with soap hundreds of times. Taking heresy to the next level, any suggestions for gluten free version?

Yes, one can clean cast iron with soap. One can also play in traffic, but both are ill-advised.

My cast iron pan was accidentally put in the dishwasher and survived. You don't want to do that as a regular practice or you'll get rust. The dishwasher, just as using soap, removes the seasoned buildup that is the coveted quality of a well-used pan. If you're going to use soap in your pan, oil it afterwards every time. Even better is to season it in the oven if it's too dry. To overclean your pan is to miss out on the layers of cooking history that makes cooking with cast iron special.

My great-grandfather, who was born in Denison, Texas in 1897, always put coconut in his cornbread. I've long wondered if this was an invention of his making, or a family recipe, or perhaps some kind of regional variation of cornbread that he grew up with. Can anyone weigh in? Because this is the first time I've ever seen another cornbread recipe with coconut in it, and I'm 50 years old and an avid cook!

Vin- I haven't made this recipe yet but whenever I adapt any sort of quickbread to GF I use 1/2 sweet rice flour and 1/2 rice flour for the total amount. So if two cups of flour, 1 cup of sweet rice and 1 cup of rice flour. The texture is pretty close.

This was delicious! I followed almost exactly, just used Bob's Red Mill medium grind corn meal instead of "fine" and it came out beautifully. The topping is so good I wish I'd doubled it.

Grandmas’ cooking folklore - overrated.

I mean…wow. I love cornbread and this recipe takes it up 10 notches. The coconut milk builds on the sweetness of the cornmeal and the coconut chips add a lovely texture. I served with a savory meal and it was well received. I will be making many many times.

I gave this 4 stars but it has to be served to the right fans. You have to like cornbread as the texture is very cornbready. My coconut on top cooked perfectly -- no burn as others have suggested.I also added some coconut to the mix. I went full throttle on the sugar. All in all it was a very good breakfast "bread" or a snack bread but yes, super heavy, and yes, a little goes a long way.

Didn’t have a 8in square so used a 9in round. Delicious! I added all the sugar and didn’t find it too sweet. The texture is a bit more ‘cake-like’ but the sweetness level is on par with a cornbread.

I love coconut and cornbread, never had them together. I hesitated to make this because of the fat content, but so glad I did. It’s delicious, very moist, definitely more like cake but not too sweet (used about 3T sugar). Bob’s Red Mill medium grind cornmeal worked well for me too.

My new go-to cornbread for my guests’ midwestern preference for more cake than grits! I used coconut oil, 4T of brown sugar, and Bob’s Red Mill corn flour, otherwise as written to produce a light, tender cake crumb that’s yummy warm (no butter required), room temp with coffee, and best of all: warmed with a big ladle of oven roasted strawberries and sumac (from Yotam Ottolenghi’s book, “Simple”) for dessert.

The cornbread was good, but I wish I had added all the brown sugar. The coconut flavor did not pop which was a disappointment. I chose to use Greek coconut yogurt, the full fat coconut milk, and sweetened coconut flakes in the topping, all that and you couldn't taste it.

Anyone tried adding corn or jalapeno ??

Delicious! I paired this cornbread with Melissa's black bean soup as suggested, and it was perfection. I used 5T of brown sugar, and it was the right amount of sweetness. I also used coconut oil in lieu of butter. My son is a picky eater, and he was devouring this.

Pretty bland- next time I’ll do half coconut oil and butter. It’s probably good toasted for breakfast, but a lot of fat. It could use a dose of Hatch Green Chile!

I learned while figuring out how to season the cast iron griddle of my stove that chefs pour a generous line of kosher salt at the top of the griddle while still hot, then scrape down the griddle with a metal spatula. The abrasiveness of the salt removes both food residue and odors, so you can make bacon this morning and scallops tonight with no damage to the seasoning. Then sprinkle on a few drops of grapeseed oil (which doesn’t leave a sticky film) and wipe with a paper towel. Works great!

This was delicious! I followed almost exactly, just used Bob's Red Mill medium grind corn meal instead of "fine" and it came out beautifully. The topping is so good I wish I'd doubled it.

My great-grandfather, who was born in Denison, Texas in 1897, always put coconut in his cornbread. I've long wondered if this was an invention of his making, or a family recipe, or perhaps some kind of regional variation of cornbread that he grew up with. Can anyone weigh in? Because this is the first time I've ever seen another cornbread recipe with coconut in it, and I'm 50 years old and an avid cook!

The first time I tried this I used coconut flour... Big NO! It was pasty like a dough even with added liquid. Second time I used wheat four. Would probably use a combo next time as it was pretty "wheaty" although tasty. I used 2 heaping Tbsp of sugar so it wasn't sweet or dessert-like at all. I would try some coconut oil instead of all the butter next time? Pure trial and error at this house!

I made just the bread, no topping. It was good, a little cakey, but good. I substituted Greek yogurt for the sour cream, and cut the added sugar by using organic pure Stevia powder instead of sugar. To cut the animal fat, I used 4 T butter and 4 T avocado oil. The recipe also works well with low fat coconut milk.

I made this with great enthusiasm after reading Melissa's article in a recent NYT. However I tried using King Arthur Measure for Measure Gluten Free flour only because sadly I am recently gluten reactive. My advice is, do not try the GF approach. My bread was somewhat sad, dense and damp. Additionally it really is quite cake-like/dessert-like mostly due to the topping, I think.. Perhaps better with a cup of coffee at 10 am, in my mind. It was edible, of course.