Cultured Coconut Milk Cornbread
Beth Kirby | {local milk}
- Serves
- One 9" skillet of cornbread
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!
Ingredients
- 1 1/4 cup (175 g) cornmeal, blue or yellow
- 3 tablespoon all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 tablespoon cold pressed coconut oil, plus extra for oiling the pan
- 2 eggs, lightly beaten
- 1 cup cultured coconut milk
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Directions
- Step 1
Heat oven to 425° F.
- Step 2
Grease a cast iron skillet with coconut oil and place in the oven while it heats.
- Step 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.
- Step 4
Combine the eggs and the cultured coconut milk, add to the dry ingredients, and mix to combine well.
- Step 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.