Coconut corn bread PDF Print E-mail

Coconut Corn Bread (Dominican Republic)

1/2 cup diced mixed candied fruit
2 tablespoons dark rum 
1/3 cup granulated sugar
1/3 cup butter or margarine, softened
2 eggs
1 cup coconut cream
1 cup yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup shredded fresh coconut

Heat oven to 375 degrees F.

Mix candied fruit and rum in small bowl; reserve.

Beat sugar and butter in large bowl; add eggs, one at a time, beating until well blended. Stir in remaining ingredients except candied fruit mixture and coconut; beat until smooth, about 30 strokes by hand. Fold in candied fruit mixture and coconut. Pour into greased 9 x 5-inch loaf pan. Bake until top is golden brown and wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool 20 minutes; remove from pan. Cool completely before slicing.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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