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Cornbread Made With Coconut Oil

Oil pan bolts are all out and the pan is somewhat loose but seems to be binding on the drivers side at transmission.

Recipe Summary Cornbread Made With Coconut Oil

This cornbread is made with coconut oil because it is healthier than vegetable oil and is said to help raise your good cholesterol. It does not change the taste of the cornbread.

Ingredients | Bbc Oil Pan Bolts

2 ½ cups milk

1 ½ cups cornmeal

2 cups all-purpose flour

½ cup white sugar

1 ½ tablespoons baking powder

1 teaspoon salt

2 eggs, beaten

½ cup coconut oil, melted

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes.

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.

Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

I also add jalapeno peppers to one end of the cornbread for my daughter Amber Lynn who loves the spicy style of cornbread.

You could also make this into muffins by spooning batter into greased muffin cups.

Info | Bbc Oil Pan Bolts

prep: 15 mins cook: 30 mins additional: 5 mins total: 50 mins Servings: 15 Yield: 1 9x3-inch pan

TAG : Cornbread Made With Coconut Oil

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