Coconut oil cornbread

    50 min

    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.

    1 person made this

    Serves: 15 

    • 600ml milk
    • 185g polenta
    • 250g plain flour
    • 100g caster sugar
    • 1 1/2 tablespoons baking powder
    • 1 teaspoon salt
    • 2 eggs, beaten
    • 120ml coconut oil, melted

    Prep:15min  ›  Cook:30min  ›  Extra time:5min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6. Grease a rectangular baking dish.
    2. Stir milk and polenta together until the mixture is completely wet; let soak for 5 minutes.
    3. Stir flour, sugar, baking powder and salt together in a bowl with a whisk; add polenta mixture, eggs and coconut oil and stir until smooth. Pour the mixture into the prepared baking dish.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 30 to 35 minutes.

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    Reviews in English (7)


    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)

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