Friday, October 22, 2010

Coconut Cornbread

This is my first entry in Food Renegade's Fight Back Fridays! Enjoy! : )

..last bite..

Fresh out of the oven, this cornbread deserves an ode. It is every bit worthy of art-photography. Even for my devoted WAPF-loving taste, this cornbread ~ fried in both lard and coconut oil ~ feels very rich if not decadent. As much as I wanted to eat the whole pan, I could only eat a piece (..or two..). And that is the beauty of nutrient-dense foods: you can only eat so much of even the most delicious meals because they actually satisfy. You can, of course, make this vegetarian by skipping the lard. But don't skimp on the fat! Add extra coconut oil, or butter.

Heat a large cast-iron skillet in the oven at 450.
Melt in the skillet:
2 tbsp+ lard
2 tbsp+ coconut oil

Dry ingredients:
1 3/4 cup cornflour* ~ half blue, half yellow, just for fun
1 tbsp Sucanat
about a cup unsweetened shredded coconut flakes
1 tsp baking powder
1 tsp baking soda
1 tsp seasalt
Wet ingredients:
1 cup raw whole milk
1 cup whole yogurt
3 eggs

Whisk the eggs and then combine with the dairy. Pour wet ingredients into dry and blend thoroughly. Pour batter into hot hot skillet ~ it will sizzle as it makes contact with the hot fat! Be prepared! Bake till golden, and a toothpick inserted in the center comes out clean ~ maybe 20 minutes.

This cornbread is so rich, you might not even need to spread it with butter...
But why take the risk? ; )

* I didn't nixtamalize the cornflour for this recipe, but I wanna try it the next time; I finally found some pickling lime in the canning section of Ace Hardware. I think I'd need to reduce the liquid slightly after nixtamalizing.


Jenny said...

Ohhhhh, I'm gonna HAVE to try these! I use corn masa for my regular corn bread, but these look even yummier.

Christy said...

Can you taste the coconut? I love it but have some picky people in my house. I would do the nixtamalize thing if I thought about it in time!

Tiffanie said...

Jenny ~ what *is* the difference between corn masa and corn flour anyway?

Christy ~ you can taste the coconut. I love coconut, so that's a big reason I love this recipe. I have made the recipe without adding the coconut and it was still delicious. I think the main important thing is to make sure to add enough fat to the pan beforehand! Coconut oil is nice instead of butter because it doesn't brown. I imagine ghee would work well, too. Or perhaps you could find a coconut oil that is not as fragrant, so they wouldn't notice! ; )
Though ~ I know some people who don't like the *texture* of coconut flakes, but don't mind coconut oil and milk. ... Enjoy! : )

Jenny said...

Corn Masa is corn flour made from corn that has already been soaked in lime. This soaking process removes the germ as well, I soaking after the corn has already been ground is not quite the same thing. ;)

Jenny said...
This comment has been removed by the author.