Caribbean Coconut Corn Bread


2 packets of active dry yeast
3 cups ap flour
2 cups corn meal
1 cup coconut, finely grated
2 large ripe bananas, mashed
1/2 cup sweet butter, melted and cooled
1/2 cup sugar
1/2 tsp ground allspice
2 tsp kosher salt
Water to mix


  • Dissolve the yeast in 1 cup of lukewarm water.
  • Pour into mixing bowl along with half of the flour and combine.
  • Cover bowl and place in a warm place and let rise for about 1 and 1/2 hours.
  • Add the rest of the ingredients and enough water, about 1 cup, to make a stiff batter, beating thoroughly with a wooden spoon.
  • Pour mixture into 2 greased loaf pans.
  • Cover loosely with a cloth and leave in a warm place to rise until double in bulk, about 1/2 hour.
  • Bake in a preheated 350 degree oven for 45 minutes to 1 hour, or until the bread begins to shrink from the sides of the pan  and the top is lightly browned.
  • Let cool for a few minutes in the pan, then turn out on to a wire rack to cool completely.




1 hr 30 min


45 min


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