Chili Coconut Cornbread + Memorial Weekend Grilling

I am way behind on this blog here lately.

It is because our house is quickly being put away into boxes. My little superhero is doing better than I expected as things get boxed up and put away.  She did discover the joys of stomping on bubble wrap.

We made time over Memorial Day Weekend to hang out on the deck and enjoy our last couple weekends in Greensboro.  We decided that grilling out for lunch on Sunday would be a good way to relax.   Greta was taking a long afternoon nap, so we got to work cooking.

I whipped up this new recipe that uses only corn flour – no wheat and coconut sugar and oil in place of refined sugar and vegetable oil.  So, I guess it sorta falls under that pesky clean eating label.

Mix together dry ingredients.  The crushed red pepper flakes add a nice zing to the island cornbread flavor.

Swap out the vegetable oil for coconut oil.  Simply warm the coconut oil briefly in the microwave for a few seconds, pour the oil into the bowl with the wet ingredients, and then use the drippings to oil the baking pan.

 Mix together all ingredients in a few swift strokes.

Pour batter and smooth into an 8″ square pan.  Bake at 375 degrees for 20 – 25 minutes or until a knife inserted comes out clean.

Serve warm with honey.  We had a few other tasty sides – stuffed jalapeno peppers, grilled sweet potatoes, and Eric made ribs.  I am not much of a rib person, so I can’t really tell you much about the ribs other than he marinated them, baked them in foil, and then grilled them.  I can however, tell you about the peppers and sweet potatoes – read on for more.

Eric has this nifty knife that cuts and then cores a jalapeno pepper in a neat little twist.

 He slice a few of these peppers and loaded them into his pepper grilling tray.

This tray is perfect for keeping your stuffed peppers upright in the grill.  We threw on some sliced sweet potatoes and sprayed them with oil.

 Eric stuffed the jalapenos with chunky salsa, sliced sharp cheddar and a sprinkling of Kosher salt.

 Grill them all to perfection.

 It all fit perfectly with his ribs.

 These are two of my favorite vegetables and they are together!  I was so excited for this meal.

Here is the whole shebang meal.  Those cute little bicycle napkins are made by my Aunt – check out her Etsy site if you’d like a set of cloth cocktail napkins for yourself.

Chili Coconut Cornbread

1. In a medium bowl, stir together 2 cups cornmeal, 1 tablespoon coconut sugar, ½ teaspoon salt, 1 teaspoon crushed red pepper, 1 tablespoon baking powder.

2. Microwave 2 tablespoons of coconut oil in a glass measuring cup, until liquid.  In a medium bowl, whisk together 2 eggs, 1 ¼ cup unsweetened coconut milk, and 2 tablespoons melted coconut oil.

3. Use leftover melted coconut oil drippings to grease an 8′ square pan.  Pour batter into pan and smooth out.  Bake in a 375 degree oven for 20 – 25 minutes or until a knife inserted in the center comes out clean.  Serve warm with honey.


Published by Chelsea

Art teacher by day. Mother of 2 - day and night. Thrifter, crafter, artist, baker, chef, and DIYer in free time.

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