Cornbread Made with Coconut Oil

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.

Original recipe makes 1 9×3-inch pan

Ingredients

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

  • PREP

    15 mins

  • COOK

    30 mins

  • READY IN

    50 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.
  2. Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes.
  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.
  4. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

Nutrition

Calories: 225 kcal
Carbohydrates: 31 g
Cholesterol: 31 mg
Fat: 9.5 g
Fiber: 1.3 g
Protein: 4.9 g
Sodium: 286 mg

Related Recipes:

Blue Corn Cornbread Sour Cream Cornbread Sweet Jalapeno Cornbread Hazel’s Pumpkin Cornbread Bosnian Style Cornbread (Razljevak) Pumpkin Cornbread Gluten-Free Mini Cornbread Cocottes Blueberry Cornbread Maryanne’s Cornbread Mexican Cornbread I