Selasi’s Ridiculously Good Coconut Cornbread image

Recipe

Posted On: 21 September, 2017

Selasi’s Ridiculously Good Coconut Cornbread


A firm favourite in all US households, there has been a longstanding debate from the North and the South whether the perfect cornbread needs a sprinkling of sugar.
 
Here at the Nuthouse, we’ve teamed up with Selasi, the king of breads, to create the cornbread to settle the mother of all debates. This twist on the traditional cornbread is the perfect combo of sweet and savoury but packs an added punch. With no need to knead, what have you got to lose? Great on its own, or a warming addition to your chilli con carne.

·      200g fine cornmeal
·      65g plain flour
·      2 tsps baking powder
·      1 tbsp caster sugar
·      1tbsp honey
·      3 large eggs
·      1 tsp salt
·      284ml buttermilk
·      50g Vita Coco Coconut Oil, melted
·      1 tbsp caster sugar
·      1 tbsp Vita Coco Coconut Oil
·      1 tbs. chopped basil
·      3 jalapenos or 3 mixed (red and green) chillis, sliced horizontally
·      1tbsps chopped parsley
·      4 shallots, peeled and sliced horizontally

1.    In a frying pan, flash fry the jalapenos and shallots with the coconut oil until partially cooked. Set aside.
2.    Preheat oven at 180 degrees celius (fan).
3.    In a large bowl, add the cornmeal, flour, sugar and baking powder, mix well and set aside.
4.    Break the eggs into a food mixer and whisk on medium speed for approx. 5 mins.
5.    Fold in the dry ingredients and add the buttermilk, honey and melted coconut oil. Stir gently.
6.    Add 1 tbsp. of coconut oil to your skillet or baking tin. Heat the oil until hot and pour in your cornbread mix. Elaborately decorate with chopped herbs, jalapenos, shallots and sprinkle with 1 tbsp. of sugar.
7.    Bake for 25-30 minutes until well risen and golden.
8.    Serve immediately with your favourite dip.

Share your ultimate cornbread and dip combo #EatItSwearByIt 


Lunch, Snack, Starter, Dinner, Coconut Oil

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