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. This past weekend, we had 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. The result? Our family and guests enjoyed it so much I wanted to share this simple modified dairy-free and egg-free recipe with you!
- 1 cup unbleached flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup coconut milk (I used the fortified Silk brand original flavor coconut milk)
- 1/3 cup of oil
- 1 flax egg (see directions below)
- 1/3 cup shredded sweetened coconut
- 1/2 tablespoon of honey (or 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 10-15 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. This is such a simple recipe that you can also enlist your little helper at home to help out with measuring and mixing the ingredients together!