Coconut Cranberry Cornbread

Coconut Cranberry Cornbread

Time to kick it up a notch with the cornbread. I just happened to want some chili and cornbread but not just any cornbread. I've made this before for potluck with some friends and it was a hit! I didn't really measure anything but hey it turned out well. I am not a self proclaimed baker but I will attempt anything once. So far this one worked out.

Things you will need:

1 cup cornmeal
1 cup all purpose flour
1 cup shredded coconut
1/2 cup coconut milk (unsweetened)
1/2 cup water
1/2 cup dried cranberries
1 tsp light weight feathered baking powder
2 Tspn vegetable oil
1/2 cup maple syrup ( enough to taste)
1/2 teaspoon salt
cup cake pan or whatever pan you choose

Preheat oven at 350 degrees. Be sure to grease pans first before pouring batter into them.
Combine dry ingredients first then combine wet ingredients and blend together with a spoon. Add enough of the wet ingredients to make batter thick. Not too thin or runny. Now bake in the oven for about 45 minutes or if additional time is needed. Use a toothpick or knife to poke the middle of the bread check if it is cooked and ready. You should not see any of the batter on the toothpick or blade.

When done, let cool before serving. You can enjoy the cornbread for breakfast or with a bowl of chili. Have a warm and nice winter with Tasty Eden Treats!