Tuesday, November 22, 2005

Coconut Cornbread

This just came out of the oven and smell is intoxicating. The exquisite Jessica Harris has a recipe for sweet coconut cornbread in Sky Juice and Flying Fish, which made me think about making a savory version that could be made into stuffing.
Coconut cornbread
3 tablespoons oil (safflower or other neutral oil, or coconut oil if you have some)
EITHER Two cups cornmeal mix OR
1 cup cornmeal
1 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
2 tablespoons ground coconut(optional)
1 ½ cups coconut milk, or 1 14-ounce can coconut milk
1 egg
½ of one large red chile, diced
Preheat oven to 425. Put the oil in a nine-inch cast-iron skillet and place in the oven. Sift together the dry ingredients in a bowl. Mix the beaten egg with the coconut milk and diced chile and pour into a well in the dry ingredients. Mix gently. Pour the hot oil into the batter and scrape the batter into the hot skillet. Bake for 20 minutes or until golden around the edges.
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Harris, Jessica B. Sky Juice and Flying Fish : Traditional Caribbean Cooking. New York: Simon & Schuster, 1991.



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