Jamaican Coconut Cornbread Recipes
JAMAICAN COCONUT CORN BREAD
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
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-STYLE BLACK BEAN AND COCONUT CORNBREAD BAKE
Feel free to add more jerk seasoning to the black beans if you prefer your dishes spicier, or try the recipe with 1 Tbs. chili powder instead. For rich, smoky flavor, choose fire-roasted diced tomatoes with green chiles.
Provided by Joan Hunt
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F. Lightly oil 8-inch-square baking dish with olive oil.
- 2. Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 tsp. salt, and pepper in medium bowl. Adjust seasonings with more jerk seasoning, if desired. Spread in prepared baking dish.
- 3. Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 tsp. salt in separate bowl. Add coconut milk and 2 Tbs. oil, and stir until just combined-do not overmix. Spread batter over bean mixture with spatula. Bake, uncovered, 30 minutes, or until topping is lightly browned and toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving
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