Coconut Cornbread is a sweet, nutty twist on traditional cornbread; made with unexpected ingredients then topped with zesty lime butter. Whether you enjoy this as a snack or a side with a hearty meal, one thing is for certain... You will be reaching for seconds!
If you are looking for more cornbread recipes then you have to check out my Honey Butter Cornbread, Browned Butter Bacon and Jalapeno Cornbread or my Sweet Potato Cornbread!
Leave the Jiffy box at the grocery store! Coconut Cornbread is super easy to make and tastes way better than any store-bought mix.
The inclusion of coconut and lime flavors reminds me of something indulgent and tropical. This moist buttery cornbread has a melt in your mouth quality and tastes like a slice of heaven!
Is cornbread supposed to be sweet?
Cornbread is such a versatile bread that it can be savory or sweet. I often go back and forth between the two flavor profiles. What matters most, is that the bread is moist and flavorful.
Most commonly, cornbread includes cornmeal, butter, and a bit of sugar. This time, I opted for sweet!
key ingredients for coconut cornbread
- Buttermilk: This adds a subtle, tangy flavor. It also makes the cornbread lighter when the acid reacts with the baking powder used in this recipe. This is essential in order to have a moist cornbread.
- Sugar: Both brown and white sugar are used. Use more brown for added moisture.
- Coconut Cream: In order to achieve a fluffy, buttery texture you need this.
- Extract: Vanilla and coconut extract are used for enhanced flavor.
- Cornmeal & Flour: The ratio of these ingredients is crucial. For a more cakey cornbread, use more flour. For a denser result, use more cornmeal instead. Cornmeal adds texture and flavor to the bread.
- Shredded Coconut: This is used in the cornbread mixture as well as the topping. Use sweetened or unsweetened, depending on your preference.
how to make sweet lime butter
Sweet Lime Butter is a delicious addition to Coconut Cornbread. Just the thought of slathering it on a hot slice of cornbread has my mouth watering! Luckily, it is super simple to make.
It can be whipped up in a matter of seconds while the cornbread is baking in the oven. Simply combine butter, lime zest, lime juice, sugar, and salt in a small bowl and mix together. Then spread on top of a slice of coconut cornbread when you are ready to eat. It is that easy!
What to add to cornbread to keep it from crumbling?
No one wants a dry, crumbly cornbread. Definitely use buttermilk milk instead of regular milk for a soft, moist yet firm structure. Adding an extra egg or including sour cream also improves the texture of the cornbread.
what to serve with coconut cornbread
Cornbread pairs well with lots of different entrees. I think Coconut Cornbread would taste delicious with something saucy or marinated. Try one of these:
- Grilled Pineapple Chicken Skewers with Cilantro Lime Rice
- Brussels Sprouts Bacon and Cornbread Panzanella
- Crispy Oven Baked Cajun BBQ Wings
- Honey Garlic Chicken with Peach Salsa
- Deliciously Cheesy Black Bean Chili
MORE RECIPES YOU'LL LOVE!
- Corn Muffins with Cinnamon Maple Butter
- Bacon Cheddar and Thyme Biscuits
- Honey Buttermilk Biscuits with Roasted Strawberries
- Rosemary Garlic Butter Naan
- Honey Oat Bread
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Coconut Cornbread with Sweet Lime Butter
Equipment
- 10-inch cast iron skillet
Ingredients
- 1 stick Salted butter, melted
- 2 Eggs
- 1 cup Buttermilk
- ½ cup Brown sugar
- ⅓ cup Sugar
- ¼ cup Vegetable oil
- ¼ cup Coconut cream
- 1 tsp Vanilla extract
- 2 tsp Coconut extract
- ½ tsp Kosher salt
- 2 tsp Baking powder
- 1 cup Cornmeal
- 1 ½ cups All-purpose flour
- ½ cup Shredded coconut, additional for topping
- 4 tbsp Butter, room temperature
- 1 tbsp Lime zest
- 2 tsps Lime juice
- 2 tsps Sugar
- pich Kosher or flake salt
Directions
- Preheat oven to 400 degrees F. In a large bowl, whisk together melted butter, eggs, buttermilk, brown sugar, sugar, vegetable oil, coconut cream, vanilla extract, and coconut extract. Whisk until smooth.
- In a separate bowl, whisk together kosher salt, baking powder, cornmeal, all-purpose flour, and shredded coconut. Add to wet ingredients and mix until smooth, about 10-15 seconds
- Spray a 10-inch oven-safe skillet with nonstick baking spray and add batter to the skillet. Sprinkle with additional coconut shreds and bake for 35 minutes, until golden brown.
- To make the lime butter, combine butter, lime zest, lime juice, sugar, and salt in a small bowl and mix together. Spread on top of a slice of coconut cornbread.
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