This cornbread is made with coconut oil because it is healthier than vegetable oil and is said to help raise your good cholesterol It does not change the taste of the cornbread
Prep Time
5 mins
Dificult
Medium
Servings
50 mins
Ingredients
Instructions
Preheat oven to 400 degrees F (200 degrees C). 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.
Cook's Notes:
I also add jalapeno peppers to one end of the cornbread for my daughter Amber Lynn who loves the spicy style of cornbread.
You could also make this into muffins by spooning batter into greased muffin cups.