The best cornbread I ever ate. I had to change the dairy ingredient to canned coconut milk, but otherwise this recipe is fantastic.

Please visit Shutterbean for the recipe.

• 1 cup canned coconut milk
• 1/4 cup melted butter
• 2 large eggs
• 1 cup polenta
• 1 cup all-purpose flour
• ⅓ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt

1. Preheat oven to 400F.  Butter a 9×9 pan.
2. Whisk together dry ingredients–flour, sugar, baking powder, salt–in small bowl. Set aside.
3. In a large bowl, whisk together coconut milk, butter, and eggs.
4. Add dry ingredients to wet ingredients and stir just until flour is moistened (batter will have lumps).
5. Pour batter into prepared pan and bake 20-25 minutes. Check for doneness with toothpick inserted in the center.