This is a wonderfully sweet recipe that is perfect for the fall season. I love the texture that the coconut flakes and corn provide. When I originally made this, I used one 9×5 bread pan and a 12-count muffin pan.

Ingredients

Instructions

Preheat your oven to 350 degrees Fahrenheit.

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First, add all of your dry ingredients (Cornmeal, Flour, Sugar, Baking Powder, Salt) except for the Coconut Flakes into a medium to large-sized mixing bowl. Mix the dry ingredients to blend them together.

Add 1 cup of Unsweetened Coconut Milk and ½ cup of water to your dry ingredients, and mix gently. Add in 1 egg and ½ teaspoon of Vanilla Extract, and mix gently.

Stir in your drained can of Golden Sweet Whole Kernel Corn. Stir in 2 cups of Unsweetened Coconut Flakes. Stir in 1 cup of chocolate chips.

When everything is well mixed, dollop a spoonful into each liner, if making this in muffin form. If making bread only, pour into a greased bread pan.

Bake at 350 degrees Fahrenheit. For one 12-count muffin pan, this takes about 15 minutes. For a bread pan, this takes 45 minutes to 1 hour.

To check for doneness, insert a toothpick or knife into the center of one to two muffins to check that it comes out clean. If your batter is still wet or sticky, bake for a couple more minutes, and try this process again as needed. If baking bread, insert a toothpick or knife into the center of your loaf to check for doneness.

Helpful Hints

• If you are using only one bread pan, you will have extra batter.
• I stirred/mixed my ingredients by hand with a wooden spoon. If using an electric mixer, I would mix using a low to medium speed.
• I used milk chocolate chips. This would taste excellent with either semi-sweet or dark chocolate chips as well.

Katlynne Linne-Shult

Sweet Coconut Cornbread with Chocolate Chips and Whole Corn

A sweet cornbread recipe featuring coconut flakes, whole kernel corn, and chocolate chips, which can be baked as a loaf or muffins.

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Servings: 24 muffins

Ingredients Method Notes

Ingredients

  

• 1 cup Cornmeal
• ½ cup Flour
• ½ cup Sugar
• ½ teaspoon Baking Powder
• A pinch Salt
• 1 cup Unsweetened Coconut Milk
• ½ cup water
• 1 egg
• ½ teaspoon Vanilla Extract
• 1 15.25 oz can Golden Sweet Whole Kernel Corn drained
• 2 cups Unsweetened Coconut Flakes
• 1 cup Chocolate Chips milk, semi-sweet, or dark

Method

 

1. Heat oven to 350 degrees Fahrenheit.
2. Mix cornmeal, flour, sugar, baking powder, and salt in a medium to large bowl; exclude coconut flakes.
3. Gently mix in 1 cup coconut milk and ½ cup water.
4. Gently mix in 1 egg and ½ teaspoon vanilla.
5. Stir in drained whole kernel corn.
6. Stir in 2 cups coconut flakes.
7. Stir in 1 cup chocolate chips.
8. Once mixed, spoon into muffin liners or pour into a greased bread pan.
9. Bake at 350 degrees Fahrenheit: a 12-count muffin pan takes about 15 minutes; bread takes 45 minutes to 1 hour. Test centers of one to two muffins, or the loaf, with a toothpick or knife; it should come out clean. If wet or sticky, bake a couple more minutes and retest as needed.

Notes

If you are using only one bread pan, you will have extra batter. When the author made this, it produced one bread loaf and 12 muffins. Stir/mix ingredients by hand with a wooden spoon, or if using an electric mixer, mix using a low to medium speed. Milk chocolate chips were used, but semi-sweet or dark chocolate chips taste excellent as well.

Total time: 15 to 60 minutes.