Jamaican Coconut Corn Bread |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe came from an estate sale purchased the family collection in Forney, TX. Ingredients:
1 3/4 cups yellow cornmeal |
1/2 cup light brown sugar |
1 cup flour |
1 teaspoon ginger |
1 teaspoon salt |
1 1/4 teaspoons baking soda |
2 eggs, beaten |
2 tablespoons butter, melted |
2 cups buttermilk |
1 (12 ounce) can coconut |
Directions:
1. Preheat the overn to 375ยบ.
2. Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
3. Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan.
4. Sprinkle the remaining coconut over the top and bake 25 minutes or until done.
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