Jamaican Coconut Corn Bread Food

CARIBBEAN COCONUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
• Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
• Pour batter into the greased loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

JAMAICAN CORNMEAL PORRIDGE

Steps:

• Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth.
• Bring the mixture to a boil in a saucepan; whisk occasionally until beginning to thicken, about 5 minutes. Reduce heat when slow bubbles form. Stir frequently until as thick as you like, about 5 minutes. Add raisins.
• Remove from heat, cover, and let cool before serving, about 5 minutes.

JAMAICAN COCONUT CORN BREAD

Steps:

• Preheat the overn to 375º.
• Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
• Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan.
• Sprinkle the remaining coconut over the top and bake 25 minutes or until done.

JAMAICAN COCONUT CORNBREAD

Steps:

• Preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. Transfer to a bowl to cool. Raise the temperature of the oven to 400 degrees.
• In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break u pany clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.Bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. Cool on a rack.