Cultured Coconut Milk Cornbread

By Beth Kirby | {local milk}
October 28, 2013
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Author Notes: Here I give you my own nouveau southern interpretation of cast iron cornbread using coconut oil and cultured coconut milk. Southern food is an ever-evolving, living organism with new innovations constantly being born of traditional recipes, and I think making the food your own is important. It keeps our cuisine vital. And the omission of bacon grease makes this one vegetarian friendly!Beth Kirby | {local milk}

Makes: one 9" skillet of cornbread

  • 1 1/4 cups (175 g) cornmeal, blue or yellow
  • 3 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 3 tablespoons cold pressed coconut oil, plus extra for oiling the pan
  • 2 eggs, lightly beaten
  • 1 cup cultured coconut milk
  1. Heat oven to 425° F.
  2. Grease a cast iron skillet with coconut oil and place in the oven while it heats.
  3. Mix the first four ingredients in a medium mixing bowl. Cut in the fat with your fingers or two knives, mixing well until you have a sandy texture.
  4. Combine the eggs and the cultured coconut milk, add to the dry ingredients, and mix to combine well.
  5. Pour the mixture into the hot skillet and bake for 20 minutes. Invert onto a plate when done! I like to serve it crispy side up like my grandmother did.

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