Jamaican Coconut Corn Bread Recipes

JAMAICAN COCONUT CORN BREAD

Jamaican Coconut Corn Bread image

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

Provided by TxGriffLover

Categories Quick Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 3/4 cups yellow cornmeal
1/2 cup light brown sugar
1 cup flour
1 teaspoon ginger
1 teaspoon salt
1 1/4 teaspoons baking soda
2 eggs, beaten
2 tablespoons butter, melted
2 cups buttermilk
1 (12 ounce) can coconut

Steps:

Preheat the overn to 375º.
Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
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.
Sprinkle the remaining coconut over the top and bake 25 minutes or until done.

JAMAICAN COCONUT CORNBREAD

Jamaican Coconut Cornbread image

Cornmeal adds texture and flavor to this bread, as well as being as high in antioxidants as spinach. Using coconut milk makes this bread tender and luscious without adding oil. Vegans can substitute a couple tablespoons of coconut milk for the egg.

Provided by kelly in TO

Categories Quick Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup unsweetened dried shredded coconut
1 cup coarse cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup firmly packed brown sugar
1 1/2 cups coconut milk
1 large egg

Steps:

Preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. Transfer to a bowl to cool. Raise the temperature of the oven to 400 degrees.
In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break u pany clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.Bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. Cool on a rack.

Nutrition Facts : Calories 318.8, Fat 18.1, SaturatedFat 15.1, Cholesterol 26.4, Sodium 330.7, Carbohydrate 36.9, Fiber 5.9, Sugar 11, Protein 6.3

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