Sam’s Coconut Cornbread!

Sam Osborne, RVFB Executive Director, bestows his wow-worthy recipe! This will surely make nice with your neighbors!

Ingredients: 

¾ Cup Fine Yellow Cornmeal 
¼ Cup Coarse Yellow Cornmeal (Polenta or Grits) 
1 Cup Unbleached All-Purpose Flour 
¼ Cup Sugar 
¼ Cup Shredded Coconut 
1 Tbs Double-action Baking Powder 
1 tsp Fine Sea Salt 
1 Egg 
1 Cup Buttermilk 
1/3 Cup Vegetable Oil 
1 Tbs Unsalted Butter

Instructions: 

Preheat oven to 400° F. Combine all dry ingredients in large mixing bowl using wire whisk. Beat egg lightly in smaller mixing bowl. Add buttermilk and oil, and whisk to combine. Place butter in center of cast iron skillet or 8×8 baking pan, and place in hot oven to melt butter (a couple of minutes).  Remove pan from oven and swirl to coat with butter. Pour buttermilk mixture into dry mixture, and combine thoroughly using wire whisk or wooden spoon. Using a rubber spatula, scrape cornbread batter into hot pan, and place in oven. Bake at 400 for 23 – 25 minutes. Remove from oven, invert onto cutting board, slice and serve warm.

Note: For a real Southern treat, crumble a cool slice of cornbread into a mug of cold buttermilk. Add sea salt, freshly ground black pepper, and hot sauce (I prefer Frank’s Red Hot) to taste, and enjoy with a spoon. Breakfast of champions!