Jamaican Coconut Cornbread

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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.
• 2 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.