Best 4 Jamaican Coconut Cornbread Recipes
In the heart of Jamaican cuisine, coconut cornbread stands as a delectable culinary treasure, enticing taste buds with its unique blend of flavors and textures. Baked to perfection, this golden-brown delight seamlessly merges the sweetness of coconut with the rustic charm of cornmeal, creating a harmonious symphony of flavors that will transport you to the vibrant streets of Jamaica. Whether served as a side dish, a hearty snack, or a sweet treat, Jamaican coconut cornbread promises a culinary adventure that will leave you yearning for more.
Here are our top 4 tried and tested recipes!
JAMAICAN COCONUT CORNBREAD
Cornmeal adds texture and flavor to this bread, as well as being as high in antioxidants as spinach. Using coconut milk makes this bread tender and luscious without adding oil. Vegans can substitute a couple tablespoons of coconut milk for the egg.
Provided by kelly in TO
Categories Quick Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. Transfer to a bowl to cool. Raise the temperature of the oven to 400 degrees.
- In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break u pany clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.Bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. Cool on a rack.
Nutrition Facts : Calories 318.8, Fat 18.1, SaturatedFat 15.1, Cholesterol 26.4, Sodium 330.7, Carbohydrate 36.9, Fiber 5.9, Sugar 11, Protein 6.3
JAMAICAN COCONUT CORN BREAD
This recipe came from an estate sale purchased the family collection in Forney, TX. Posted for ZWT5.
Provided by TxGriffLover
Categories Quick Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the overn to 375º.
- Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
- Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan.
- Sprinkle the remaining coconut over the top and bake 25 minutes or until done.
JAMAICAN CORNMEAL PORRIDGE
Holness family recipe for porridge made from cornmeal. This recipe makes enough porridge for one hungry adult or 2 hungry 6-year-olds.
Provided by Andrew Holness
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth.
- Bring the mixture to a boil in a saucepan; whisk occasionally until beginning to thicken, about 5 minutes. Reduce heat when slow bubbles form. Stir frequently until as thick as you like, about 5 minutes. Add raisins.
- Remove from heat, cover, and let cool before serving, about 5 minutes.
Nutrition Facts : Calories 536 calories, Carbohydrate 95.7 g, Cholesterol 6.1 mg, Fat 15.2 g, Fiber 3.7 g, Protein 7.1 g, SaturatedFat 12.1 g, Sodium 1207.5 mg, Sugar 53.7 g
CARIBBEAN COCONUT BREAD
This is one of my favorite recipes, handed down to me from my boss's recipe box. It is great as a breakfast muffin, snack, or with a meal. Everyone will love this. Feel free to make it your own. Add nuts, raisins, coconut milk, or make it just how it is.
Provided by Anita
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
- Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
- Pour batter into the greased loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 62 g, Cholesterol 48.7 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 309.4 mg, Sugar 39 g
Tips:
- Use fresh coconut milk: Fresh coconut milk is essential for achieving the best flavor and texture in Jamaican coconut cornbread. Canned coconut milk can be used, but it will not produce the same results.
- Don't overmix the batter: Overmixing the batter will result in a tough, dense cornbread. Mix just until the ingredients are combined.
- Bake the cornbread in a hot oven: A hot oven will help the cornbread to rise and brown properly.
- Let the cornbread cool before serving: Allow the cornbread to cool for a few minutes before serving. This will help it to set and make it easier to slice.
Conclusion:
Jamaican coconut cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own preferences. Whether you like it sweet or savory, there is a Jamaican coconut cornbread recipe out there for you. So next time you are looking for a new side dish, give Jamaican coconut cornbread a try. You won't be disappointed!
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