This easy cornbread recipe uses coconut oil to deliver a slightly different version of the classic. Sometimes I add sliced jalapeno peppers to the batter for a spicier cornbread that's lovely with a pork stew or chilli.
A little on the crumbly side but absolutely delicious cornbread!! Great texture and taste. I halved the recipe and baked in an 8x8 pan, it rose and browned beautifully and was delicious with some turkey chili. - 29 Jan 2015 (Review from Allrecipes US | Canada)
My husband was totally thrilled with this recipe. He said the crust was perfect. He is looking forward to having it for breakfast with milk! - 22 Feb 2015 (Review from Allrecipes US | Canada)
This is a very good recipe!! Great taste! I baked mine in a cast iron skillet...I gave it 30 minutes but ended up taking it out in 25 min. I also cut the recipe in half and it didn't need the extra cooking time. Cooked perfectly! Thank you Texaslady for a very good recipe! - 12 Feb 2015 (Review from Allrecipes US | Canada)