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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!
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Equipment

  • 9x13 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!

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