Coconut Cornbread - Edible Nashville
ediblenashville.ediblecommunities.com
Heated cast iron skillet cornbread topped with crispy coconut, baked till puffy and golden—perfectly tender inside and crunchy on the outside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblenashville.ediblecommunities.com.
Ingredients
- 2 tablespoons coconut oil
- 1 cup sweetened shredded coconut, divided
- 1½ cup self-rising yellow cornmeal
- ½ cup all-purpose flour
- ½ cup unsweetened coconut milk
- 1 cup buttermilk
- 1 large egg
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