Sunny Jim White’s Coconut Cornbread
Excerpt From: Cooking With The Trop Rock Stars.
Cooking With The Trop Rock Stars is where the food meets the music with a culinary extravaganza of tropicality. For the first time ever, the artist who bring you that “island time state of mind” share their favorite recipes.
Caribbean Food Recipes always bring to mind the exotic and tasty! Any why not? We have an expectation that our trips to a Caribbean Destination are not just about looking at the beauty, but tasting it too! Here we have a Coconut Cornbread, one of the many Caribbean Food Recipes from Island Jay.
Sunny Jim White’s Recipe Story
When my wife Adela and I were dating, our favorite place was a restaurant called The Crow’s Nest on the South Side of Grand Cayman overlooking Sandy Key. The restaurant was a charming old Caymanian House converted into an eatery and the food was wonderful. It had a great deck overlooking the sea where we watched many spectacular Cayman sunsets. Dinner always began with a complimentary serving of warm and delicious coconut cornbread with spiced butter. It was only the beginning of many wonderful meals at the Crow’s Nest. Sadly, the restaurant was destroyed by Hurricane Ivan a few years ago, but every time I make Coconut Cornbread, I am right back on the deck of the Crow’s Nest enjoying a wonderful Cayman evening.
Sunny Jim White’s Ingredients
• 3/4 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar (packed)
• 3 teaspoons baking powder
• 1//2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon Nutmeg
• 1 large egg, beaten
• 1 cup coconut milk
• 2 tablespoons melted butter
• 1/2 cup whole corn kernels
• 1/2 cup toasted shredded coconut
Sunny Jim White’s Directions
- Preheat oven to 325 degrees.
- Grease or spray an 8-inch square, round cake pan, or cast iron skillet. Set aside.
- Spread the coconut on a baking sheet and bake until it turns golden brown. Set aside to cool.
- Raise oven temperature to 400 degrees.
- In a large bowl, stir together the coconut, cornmeal, flour, baking powder, baking soda, salt, nutmeg and brown sugar.
- In another bowl, whisk the coconut milk and egg.
- Stir the wet mixture into the dry mixture and pour into the prepared pan.
- Bake for 15-20 minutes or until tester comes out clean.
- Serve hot with butter.
Posted with permission from the publisher and author.