Coconut Honey Corn Bread

Can you tell I'm obsessed with coconut? I'm pretty happy being lactose intolerant if it means I can drink coconut milk instead! 

This is a sweet bread, but not so sweet you cant dip it in chili (imo). Its creamy and buttery and with honey notes and a soft texture with crunchy bits. Oh how I love crunchy bits!

Coconut-Honey Corn Bread

Makes 1 square pan

1 cup flour 

1 cup cornmeal

1 tsp baking powder

1 tsp salt

1 can coconut milk

1/4 c honey

2 eggs

1/2 stick of cold butter, diced

the fresh corn from 2 ears of corn 

Mix the dry ingredients (flour, cornmeal, baking powder, salt) with a whisk to incorporate. In another bowl mix the wet ingredients (milk, honey, and eggs), then stir in the corn and butter.

Dump the dry into the wet and mix gently to combine.

Pour into a greased pan (I use a square brownie pan)

Bake at 350 for 45 mins, until a toothpick inserted in the middle comes out clean.

If the bread is set but the top is a little light, you can let it sit under the broiler for a minute or two to get a nice color. You don't want to over-bake this, the texture is almost like corn pudding. (nobody wants dry cornbread!)

Eat this with chili. Or as dessert, drizzled with hot honey (or use for strawberry shortcake!).
Or just eat it because it's delicious.

 But do wait till it cools before cutting in.

Cheers