Coconut Curry Cornbread

Coconut Curry Cornbread is a delightful blend of sweet and savory flavors, perfect for summer BBQs. This dairy-free cornbread is infused with coconut milk and aromatic curry, making it a unique side dish that pairs beautifully with grilled meats.

Ingredients

• Cornmeal - 1 cup
• All-purpose flour - 1/2 cup
• Baking powder - 1 tbsp
• Salt - 1/2 tsp
• Curry powder - 1 tsp
• Coconut milk - 1 cup
• Maple syrup - 2 tbsp
• Coconut oil - 3 tbsp, melted
• Chopped fresh cilantro - 2 tbsp

Steps

1. Preheat your oven to 200°C (400°F) and grease a small baking dish or cast-iron skillet.
2. In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and curry powder.
3. In a separate bowl, whisk together the coconut milk, maple syrup, and melted coconut oil until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the chopped cilantro gently.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let it cool for a few minutes before slicing and serving warm.

Nutrition

• Calories: 230
• Protein: 4 g
• Carbs: 38 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 7 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in fiber from cornmeal, promoting digestive health.
• Coconut milk provides healthy fats that can boost energy levels.

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