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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Sweet corn bread is a Caribbean bake, from the Dominican Republic. It's a great staple, full of taste and very nutritious. Ingredients:
11 tablespoons butter |
1 1/4 cups all-purpose flour |
1 3/4 cups yellow cornmeal |
2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon nutmeg, freshly grated |
1/2 teaspoon ground cloves |
1/3 cup coconut milk |
1/3 cup milk |
1/4 cup sugar |
4 eggs |
1 1/4 cups coconut, fresh and grated |
Directions:
1. Preheat the oven to 400°F Use 1 tablespoon of the butter to grease two 7x4x3 inch bread pans. Shake a little flour in each pan to coat.
2. Sift the remaining flour, cornmeal, baking powder, cinnamon, nutmeg, and cloves together. Gradually mix in the coconut milk and milk.
3. Cream the remaining butter with sugar until it is light and fluffy. Beat in the eggs, one at a time. Gradually incorporate the cornmeal mixture and coconut.
4. Pour the batter into the prepared pans, and bake in the center of the preheated oven for 35 minutes or until golden-brown.
5. Leave to cool in the pans for 5 minutes, then turn the loaves out onto wire racks to cool completely.
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