dgbaking This coconut cornbread is a recipe passed down to me from my Tia. She is from Dominican Republic so I tend to call it, Dominican Cornbread”.Coconut Cornbread-Tia’s Recipe
Coconut Cornbread
Tia’s Recipe
3 boxes Jiffy Cornbread
3 large eggs
1 can coconut milk
1 can cream of coconut
Bake at 350degrees
for 40-50 minutes until knife inserted comes out clean
Coconut Cornbread- Tia’s Recipe
I call this a “Dominican Cornbread because it was invented by my Tia who is from Dominican Republic. It’s such an easy recipe!
Equipment
- 9×13 baking pan Or 12 inch cast iron skillet
Ingredients
- 3 8oz Jiffy Cornbread Boxes
- 3 large eggs
- 1 Can coconut milk
- 1 Can cream of coconut
Instructions
- preheat oven to 350 degrees
- butter your pan or skillet, set aside- you can also preheat skillet if you wish. Doing so ensures a crispy crust
- I. A large bowl, add jiffy cornbread mix, 3 eggs, can of coconut milk and can of cream of coconut and mix well with a handheld mixer
- bake at 350 for 40-50 minutes until top is a deep golden brown and knife inserted comes out clean
- enjoy and let me know if you like it!
Video
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