Recipe: Coconut Milk Cornbread
Coconut milk cornbread – say what? I know, seems odd. Yet, when you get home from travelling and you don’t have milk in your fridge, but all you feel like is cornbread you need to make due! Also, it turned out super good. A bit sweeter than usual and very moist. So delicious. Okay, let’s get started!
Ingredients
- Bob’s Red Mill Cornbread Mix
- 1 can of Coconut Milk (400 ml)
- 2 eggs
- stick of melted butter
- 1/3 cup of warm water
Gather all of your ingredients – also, I recommend using only full fat coconut milk, don’t use the light version. It’s not as rich.
Combine the cornbread mix with the coconut milk – it’s going to take a bit of work, but it’s important to mix in the coconut milk in first. Then add in the eggs and mix. Add in the melted butter and water and mix well. Ensure everything is combined.
Line a 9×9 pan with parchment paper and pour in the mix. Bake at 325 degrees for 23-26 minutes.
Done!
So good with a bit of butter.
Happy cornbread making. I’ll probably make it this way more often, even if I do have milk in the fridge.
I hope you have a great week – happy Monday!
Recipe
Coconut Milk Cornbread
Ingredients
- Bob's Red Mill Cornbread Mix
- 1 can of Coconut Milk 400 ml
- 2 eggs
- stick of melted butter
- 1/3 cup of warm water
Instructions
- Gather all of your ingredients - also, I recommend using only full fat coconut milk, don't use the light version. It's not as rich.
- Combine the cornbread mix with the coconut milk - it's going to take a bit of work, but it's important to mix in the coconut milk in first.
- Then add in the eggs and mix.
- Add in the melted butter and water and mix well. Ensure everything is combined.
- Line a 9x9 pan with parchment paper and pour in the mix. Bake at 325 degrees for 23-26 minutes.
- That's it - done. So good with a bit of butter. Enjoy.
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