SWEET CORN BREAD
Sweet corn bread is a Caribbean bake, from the Dominican Republic. It's a great staple, full of taste and very nutritious.
Provided by Honey Sweet
Categories Quick Breads
Time 55m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F Use 1 tablespoon of the butter to grease two 7x4x3 inch bread pans. Shake a little flour in each pan to coat.
- Sift the remaining flour, cornmeal, baking powder, cinnamon, nutmeg, and cloves together. Gradually mix in the coconut milk and milk.
- Cream the remaining butter with sugar until it is light and fluffy. Beat in the eggs, one at a time. Gradually incorporate the cornmeal mixture and coconut.
- Pour the batter into the prepared pans, and bake in the center of the preheated oven for 35 minutes or until golden-brown.
- Leave to cool in the pans for 5 minutes, then turn the loaves out onto wire racks to cool completely.
Nutrition Facts : Calories 338.8, Fat 20.3, SaturatedFat 13.8, Cholesterol 90.9, Sodium 193.5, Carbohydrate 35.1, Fiber 3.2, Sugar 9.3, Protein 5.9
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