Coconut lime dessert cornbread with lime icing
Adam Ragusea · ♥ 4.6K likes · 108.4K views · 9 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole egg
- ⅓ cup oil
- 1 cup sugar
- 1 cup buttermilk
Mix the egg, oil, sugar and buttermilk as in the plain version.
- 110 g cornmeal
- 1 cup flour
- 40–50 g sweetened shredded coconut
- ½ tsp salt
Add three quarters of a cup of cornmeal instead of a full cup, then the flour, the shredded coconut, the salt, the baking powder and the baking soda.
- 1 tsp baking powder
- ¼ tsp baking soda
- coconut flavoring
Add a little splash of coconut flavoring; optional.
Do not overmix, just get it smooth, and let it sit while the pan heats in the oven at the same temperature.
- butter
Butter the hot pan; the batter will be a little looser than the plain one because coconut is less absorbent than cornmeal.
Bake as before, about 20 minutes, until the top feels springy not squishy.
Lime glaze and glazing the cornbread
- lime zest
Solidify a few minutes, shake hard to release, turn out to a board and then again onto a cooling rack.
- 1 tsp lime juice
- 120 g powdered sugar
- milk
For the icing mix plenty of lime zest, about a teaspoon of lime juice and the powdered sugar, letting the rest of the liquid come from milk or water, to a thinnish glaze.
Let the cornbread cool a bit, then spill the glaze over it, tilting it so it spreads over the whole cake; excess drips through the rack.