Friday, June 26, 2009

Jamaican Coconut Cornbread

1 cup unsweetened shredded coconut
1 cup cornmeal
1 cup whole-wheat pastry flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup firmly packed brown sugar
1-1/2 cups coconut milk
1 large egg

Preheat oven to 300 degrees. Oil a 9x9-inch square baking pan and set aside. Spread coconut on a rimmed baking sheet and bake for five minutes. Stir, bake for five minutes more, and stir again. When coconut is golden, transfer to a bowl to cool. Raise oven temperature to 400 degrees.

In a large bowl, stir together coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break up any clumps of brown sugar with your fingers. In a small bowl, whisk coconut milk and egg. Stir wet mixture into dry mixture and transfer to prepared baking pan, smoothing top of batter. Bake for 15 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool on a rack.

The New Whole Grains Cookbook, by Robin Asbell

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