Go Back
Coconut Corn Muffin with Chocolate Chips next to a small coffee
Katlynne Linne-ShultKatlynne 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.
Print Recipe Pin Recipe
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.