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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.
Ingredients
- 2 ½ cups milk
- 1 ½ cups cornmeal
- 2 cups all-purpose flour
- ½ cup white sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- ½ cup coconut oil, melted
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.
Step 2
Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes.
Step 3
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.
Step 4
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 225 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat8g | 38% |
| Cholesterol28mg | 9% |
| Sodium286mg | 12% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber1g | 5% |
| Total Sugars9g | |
| Protein5g | |
| Vitamin C0mg | 1% |
| Calcium110mg | 8% |
| Iron1mg | 8% |
| Potassium123mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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