Coconut lime cornbread and updated regular cornbread
Thanks to Wildgrain for sponsoring! Visit https://wildgrain.com/ragusea and use code RAGUSEA at checkout to receive $30 off your first box PLUS free croissants for life!
***REGULAR SWEET CORNBREAD***
1 egg
1/3 cup (80mL) oil
1 cup (200g) sugar
1 cup (237mL) buttermilk
1 cup (150g) cornmeal
1 cup (120g) all-purpose flour
1/2 teaspoon kosher salt (3/4 if using unsalted butter)
1 teaspoon baking powder
1/4 teaspoon baking soda
butter
Mix egg, oil, sugar, buttermilk, cornmeal, flour, salt, baking powder and baking soda just until smooth and let rest about 15 minutes. While resting, put a 10-inch (or thereabouts) pan in the oven and start the oven heating to 400ºF/200ºC (consider adjusting temperature down if using convection, per manufacturer's instructions).
When oven and pan are hot, melt some butter in the pan and get all interior surfaces generously coated. Pour in the batter, return the pan to the oven and take care not to overbake, since it tends to be dry — 200ºF/93ºC is a good internal temperature, or until it just barely passes the toothpick test. Mine takes 20 minutes.
Take the pan out of the oven, wait about 5 minutes for the bread to solidify, shake to release it from the pan and turn it out per the video.
***COCONUT LIME DESSERT CORNBREAD***
1 egg
1/3 cup (80mL) oil
1 cup (200g) sugar
1 cup (237mL) buttermilk
3/4 cup (150g) cornmeal
1/2 cup (50g) sweetened shredded coconut
1 cup (120g) all-purpose flour
1/2 teaspoon kosher salt (3/4 if using unsalted butter)
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon coconut flavoring
1 cup (120g) powdered sugar
1 lime
milk
butter
Mix egg, oil, sugar, buttermilk, cornmeal, coconut, flour, salt, baking powder, baking soda and coconut flavoring just until smooth and let rest about 15 minutes. While resting, put a 10-inch (or thereabouts) pan in the oven and start the oven heating to 400ºF/200ºC (consider adjusting temperature down if using convection, per manufacturer's instructions).
When oven and pan are hot, melt some butter in the pan and get all interior surfaces generously coated. Pour in the batter, return the pan to the oven and take care not to overbake, since it tends to be dry — 200ºF/93ºC is a good internal temperature, or until it just barely passes the toothpick test. Mine takes 20 minutes.
Take the pan out of the oven, wait about 5 minutes for the bread to solidify, shake to release it from the pan and turn it out per the video.
To make the glaze, zest the lime into a bowl and then squeeze in some of the juice — I like about a teaspoon but you could use more if you like it tart. Whisk in the powdered sugar with enough milk to get you a glaze texture, pour it all over the top of the cooled cake and let set before slicing.
Long
Shorts
