Cornbread with Coconut and Banana

CHICOPEE, Mass. (Mass Appeal) – It’s a satisfying snack or side for your Thanksgiving meal! Michael Kachadoorian, Author of Baking Naturally showed us how to make Cornbread With Coconut and Banana.

Corn Bread With Coconut and Banana

2 large eggs
1¾ cups pure cane sugar
½ teaspoon pink Himalayan salt, fine ground
2 teaspoons pure vanilla extract
1 stick unsalted butter, melted
1 ripe banana
1 teaspoon aluminum-free baking powder
½ teaspoon baking soda
1 cup sweetened coconut flakes
1 cup frozen yellow corn
2½ cups medium coarse yellow cornmeal
1 cup unbleached, all-purpose flour
½ cup sour cream, rBGH-free
¼ cup spring water

Preheat oven to 350°F. Butter an 8-inch square baking dish, and line it with unbleached parchment paper. Grease the parchment paper, and flour the entire pan. Shake out excess flour.

Using a stand mixer with paddle attachment, mix eggs, sugar, salt, and vanilla until well combined. Add butter and mix well. Mash the banana and add it to the mixture. Then add the baking powder, baking soda, coconut, and corn; mix.

In a separate bowl, measure out the cornmeal and flour; combine well. In a small bowl, measure sour cream and add water; mix until well blended. Add flour to the batter, alternating with sour cream in 3 additions.

Bake for 35-40 minutes, until the corn bread is golden brown and a wooden skewer inserted in the center comes out clean.