Coconut Is Good For You! Coconut Cornbread Recipe! - Real Food Real Fitness Blog at - 78525

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Coconut is good for you! Coconut cornbread recipe! 
Feb. 23, 2009 9:25 pm 
Updated: Feb. 24, 2009 5:05 pm
I love coconut! (Don't you?)

I'm lucky at that, because growing up in South East Asia (Brunei and Singapore) means that you get coconut in everything - cookies, candy, cakes, bread, gravies, sauces, curries, rice, soups, desserts - you name it, there'd be one with coconut in it. So I got to very happily stuff my face with coconut this and coconut that, all the time y(^-^)y.

That's a good thing, because coconut is  a "functional food" with host of health benefits. The pulp is full of vitamins, minerals and fiber, and the oil contains lauric acid, which has antimicrobial, antibacterial and antiviral properties. Coconut oil supports the immune system, helps with the absorption of magnesium, calcium, amino acids and has substantial antioxidant power. (Jonny Bowden's 150 Healthiest Foods on Earth has a nice entry on coconut oil, and there're a few good websites on the topic if you google for it.)

Here's an original recipe that incorporates both coconut flour (made from coconut pulp) and coconut oil. It's a twist on one of the most popular cornbread recipes, bluegirl's golden sweet cornbread, on this site. Trust me - tested it on my friends and yups, it's delicious! 

Coconut "cornbread"

  • 1 cup all-purpose flour (I prefer to use wholewheat)
  • 1 cup coconut flour
  • 2/3 cup white sugar (2/3 cup is pretty sweet, cut back on the amount of sweetener if you prefer something less sweet)
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup coconut oil

  1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  2. In a large bowl, combine flour, coconut flour, sugar, salt and baking powder. Stir in egg, milk and coconut oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Feb. 24, 2009 11:51 am
I didn't know that about coconut. Awesome, because I love it! Hmmm, now where can I add it?
Feb. 24, 2009 1:49 pm
How funny! I just blogged about coconut cupcakes! I'm going to have to try this.
Feb. 24, 2009 5:05 pm
do try it and let me know how you find it. Just last week, a couple of my friends ate this coconut cornbread (full 2/3 cup of sugar so it was pretty sweet) with cream whipped with sugar and rum, and dulce de leche, rotfl. Not very "healthy" but it was good (I had a mouthful).
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About Me
I"m absolutely passionate about food - Got stove flames for the light in my eyes and cooking grease for blood in my veins y(^-^)y My cell phone ring tone is that of the oven timer going off. (Alright, I'm just kidding about the cellphone ring tone.) Interestingly, when I was a little kid, I was the pickiest, fussiest eater ever. Drove my mom up the wall, I did, and they used to get reprimanded by the pediatrician as I wasn't gaining weight correctly. So all you moms with fussy, picky eaters out there - there's still hope. Gosh, I still remember the dull trauma of being forced to clean my plate though... The next thing that I"m passionate about is lifting weights. I've got a pretty nice little weights set up in my apartment that I'm practically religious about. I've got just as many sites on weights, fitness, nutrition as recipe sites bookmarked on my computer. Thank God for this, or with my mania for food, I'd probably be bigger than the Pillsbury Dough Boy!
My favorite things to cook
Curries! Hot, strong, spicy stuff with an attitude factor that's off the charts. My next favorite thing to cook is just "new stuff". I love trying out new recipes, especially if they're from cuisines exotic to me e.g: Brazil, Argentina, Poland, etc.
My favorite family cooking traditions
My family's mostly Chinese so most of my favorite family cooking traditions center around the Chinese New Year - a full day of feasting and snacking with lotsa of love shared around. Highlights of the food offerings for me include the thick but tender noodles fried so they're just ever so slightly chewy on the outside dressed with tonnes of abalone gravy and sliced sticky brown rice cakes called niangao - no brilliant flavor but it's subtly, gently sweet in an absolutely charming manner - sandwiched between thinner slices of fresh tapioca root, dipped in egg and flour than deep-fried. mouth is watering right now. Another fav tradition is birthday noodle soup. For breakfast while I was growing up, birthday breakfast meant chicken soup (just chicken, ginger and shitake mushrooms) with rice vermicelli which represents a long life =) Sometimes my mom would add a hardboiled egg to the soup. Heart AND belly-warming!
My cooking triumphs
Christmas 2008. I, with zero assistance besides my food processor, made a full turkey dinner with multiple desserts (cookies, cakes etc) etc for about 12 people, in my TINY Japanese kitchen. That was my maiden attempt at a hardcore, fullblown feast. I started work the week before and didn't have time to sleep the night before. By the time my happy, stuffed guests left, I was an absolute zombie. It was awesome! The one low note was that the multi-tasking while being both captain and crew of everything going on in the kitchen led me to neglecting the brown-sugar bacon rolled weenies (recipe from got burnt black, rotfl.
My cooking tragedies
Once I left a stew in the crockpot. Then left the apartment. For three days. Nuff' said. Just let me thank God there was no tragic fire.
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