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IMG 1329 | Simmer & Sage

Coconut Corn Muffins (or Cornbread)

Moist and delicious corn muffins made with coconut milk and sweet shredded coconut, perfect when toasted with butter!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 standard size muffins

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1 14 oz. can of coconut milk
  • 3/4 cup sweetened shredded coconut
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

Instructions
 

  • Preheat oven to 375 degrees.
  • In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder and salt.
  • In a separate bowl, whisk the coconut milk, eggs, sugar and oil together. Pour wet ingredients into dry ingredients and stir to combine. Fold in the shredded coconut.
  • Fill a greased 12-cup muffin tin 2/3 way full with batter. Bake 15 minutes.

Notes

For cornbread, use an 8x8 baking dish coated with nonstick cooking spray or lined with parchment paper. Bake 30-35 minutes. 
Keyword breakfast, dairy free
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