This was a lovely cornbread recipe we enjoyed a little while ago when I was going crazy making and photographing faceless recipes on AllRecipes!
The flavor was mild and lightly sweet, and it was a little crumbly, but with a crunchy top and very tender inside. We really, really liked this one!
Slice in half and add some butter and honey, and it's almost dessert... Perfect accompaniment to chili or beans and rice which is typically when we make cornbread in our house. There are also some super delicious sounding recipes out there that use cornbread croutons. This one is on my radar to make and enjoy soon!
Cornbread Made with Coconut Oil from Texaslady on AllRecipes
2 1/2 cups milk
1 1/2 cups cornmeal
2 cups all-purpose flour
1/2 cup white sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
2 eggs, beaten
1/2 cup coconut oil, melted
- Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish.
- Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes.
- Stir flour, sugar, baking powder, and salt together in a bowl with a whisk; add cornmeal mixture, eggs, and coconut oil and stir until smooth. Pour the batter into the prepared baking dish.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.