Coconut Cornbread with Sweet Lime Butter
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!
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Servings: 12 servings
- 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
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.
Calories: 368kcal | Carbohydrates: 41g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 489mg | Potassium: 131mg | Fiber: 2g | Sugar: 18g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg