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Cornbread with Coconut Oil

I used the Sifted Red Fife wheat for this recipe also. I was headed to dinner at a friend's house and said I would bring bread to go with a sweet potato stew she was serving. Because I was short on time and I only had coconut oil on hand I looked for a cornbread recipe made with coconut oil and found this one from All Recipes submitted by "Texaslady".

Cornbread can be dry sometimes but this one was definitely not dry and it was also a bit sweet.

Ingredients

  • 2 ½ cups milk
  • 1 ½ cups cornmeal
  • 2 cups Sifted Red Fife Wheat Flour
  • ½ cup white sugar
  • 1 ½ tablespoons baking powder
  • 1 teaspoon salt
  • 2 eggs beaten
  • ½ cup coconut oil melted

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes.
  3. Stir flour, sugar, baking powder, and salt together in a bowl with a whisk; add cornmeal mixture, eggs, and coconut oil and stir until smooth. Pour the batter into the prepared baking dish.
  4. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.