Pineapple and Coconut Polenta Cornbread - Masterbuilt

Ingredients

• 1 cup Bob’s Red Mill polenta (coarse cornmeal)
• 1 cup all-purpose flour
• 1/4 cup avocado oil
• 1 tablespoon baking powder
• 1/4 cup brown sugar
• 2 eggs
• 1 cup fresh pineapple, finely chopped or grated, then lightly squeezed
• 13 ounces full-fat coconut milk
• 1 jalapeño, finely diced (remove seeds for less heat)
• 1/2 teaspoon salt
• 2 scallions, thinly sliced
• 1/2 cup unsweetened shredded coconut