Ingredients and Weight:
- 1 cup (120g) all-purpose flour
- 1 cup (200g) cornmeal
- 1/2 teaspoon (2g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1/4 teaspoon (1g) salt
- 1 egg
- 1 cup (240ml) milk
- 1/2 cup (120ml) melted coconut oil
- 1/2 cup (100g) grated cheddar cheese (optional)
- 1/4 cup (60g) chopped green onions (optional)
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Grease a 9x9 inch (23x23cm) baking dish.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, milk, and melted coconut oil.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the cheddar cheese and green onions, if using.
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 250
- Carbohydrates: 35g
- Protein: 8g
- Fat: 12g
- Dietary Fiber: 3g
Dish Characteristics:
- Moist and fluffy
- Slightly sweet with a hint of coconut
- Golden brown crust
- Perfect for serving with soups, stews, or chili
User Comments:
- "This cornbread is amazing! It's so moist and flavorful."
- "I love the hint of coconut in it. It's unlike any other cornbread I've had before."
- "It's the perfect comfort food for a cold night."
- "I topped it with some chili and it was the best meal I've had in a while."
- "It's so easy to make, even for a beginner baker."
Special Precautions and Tips:
- If you don't have coconut oil, you can use unsalted butter or vegetable oil instead.
- Be careful not to overmix the batter, as this can result in a tough cornbread.
- If you don't have cheddar cheese, you can use any other type of cheese you like, or omit it altogether.
- For a vegan cornbread, use a plant-based milk and skip the cheese.
