I knew there was a reason I bought this recipe book. Many years ago, I decided to buy a book titled ‘Quick Breads’ by Howard Early and Glenda Morris. I am a novice bread baker, so the idea of being able to make breads rapidly without much dough kneading or rising time was very appealing. However, I never made more than 2-3 recipes from this book over the past decade.
Then recently we had invited some company over and I decided to have another look at this dusty book on the shelves, to find something to complement the vegan lasagna I had made (we had forgotten to get dinner rolls at the store). To my surprise I found an easy recipe called Coconut Corn Bread using ingredients I already had at home, so I decided to modify the ingredients and give it a try. It was an intriguing combination: coconut and corn? I had made cornbread before but had never mixed both ingredients together before. It turned out to be a fantastic combination so I’m excited to share this recipe with you!
A quick pop-in-the-oven vegan, dairy-free and egg-free recipe that pairs beautifully with a main course, salad or soup.
- 1 cup unbleached flour [136 g]
- 3/4 cup cornmeal [124 g] (also known as corn flour)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup coconut milk [240 mL] (I used the fortified Silk brand original flavor coconut milk)
- 1/3 cup canola oil [80 mL] (or any other vegetable oil)
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/3 cup shredded sweetened coconut [36 g]
- 1 tablespoon honey (alternatives are maple syrup or agave nectar for those who do not want to use honey)
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 inch cake or loaf pan (I used silicon muffin cups instead).
Make the flax egg: Mix 1 tablespoon of flaxmeal combined with 3 tablespoons of water together with a whisk or fork, then let sit for 10 minutes. Before using, use the whisk and give it a good mix for 2-3 minutes.
Mix the dry ingredients together.
Mix wet ingredients together.
Gently combine the wet ingredients into the dry ingredients.
Bake for 25 to 30 minutes (or when toothpick inserted comes out clean). (Optional: at about 5-10 minutes before the baking time was up, I sprinkled some shredded coconut flakes on the tops of the cornbread muffins for an extra flair!)
Serve warm or let cool for 5-10 minutes then remove from pan.
You may adjust the ‘sweetness’ factor depending on your preference, by adding more or less honey or maple syrup. Serve warm to complement a meal, or add a little bit of vegan butter, jam or a drizzle of honey or maple syrup on top.