Coconut cornbread with linguiça is one of the many variations of how cornbread is served in Brazil. This coconut cornbread is slightly sweet from the natural sweetness of the coconut, the coconut sugar and very moist. We added sweet pepper jelly and on top linguiça.
In Brazil, we never served cornbread with chili or any meaty soup. The cornbread is treated like a cake that is usually served for breakfast or a snack in the afternoon, never as a side. So, when I first saw how cornbread is served here in the U.S I was so surprised and I felt that it wasn’t a good combination. After years, I’m still having the same opinion regarding chili but I’ve been open to try it in different ways. My favorite way to eat cornbread these days is with sweet and lightly spicy pepper jelly with a Portuguese linguiça. It’s a delicious combination!!
This coconut cornbread is a great option for a finger food party or Super Bowl. I cut the cornbread using a shot glass and a knife. I first tried to cut using only the shot glass but the cornbread stucked inside of the glass. So, I used the glass just to help me to cut all the pieces at the same size. You can make the cornbread the day before and will take 5 minutes to put the stack together. It’s delicious!!
I loved this program! “A Cooking Class Where New Immigrants Learn The Recipe For English” is a great way to learn. Cooking has the ability to connect cultures and people in way that can be so deep. Learning basic recipes and being able to try new flavors, it would just help to break barriers and bring all cultures together.
- For the Cornbread
- ½ c. butter
- ⅔ coconut sugar
- 2 eggs
- 1 c. buttermilk
- ½ tsp. baking soda
- 1 c. cornmeal
- 1 c. whole wheat flour
- ½ tsp salt
- 1 c. shredded coconut
- Hot ginger pepper jelly or jelly of your choicepepper jelly
- For the Cornbread
- Preheat oven to 375F.
- Grease a 9x11 pan. Set aside
- Met butter over medium heat.
- Pour into a medium bowl and beat in sugar.
- Add eggs and beat until well blended.
- Combine buttermilk and baking soda together and whisk into sugar mixture.
- Add cornmeal, flour, salt and coconut and whisk until smooth.
- Pour into prepared pan.
- Cook for 10-15 minutes, depending upon your oven, until a toothpick inserted comes out clean.
- Do not overcook the cornbread!
- Because we used a larger pan, it will be thinner than regular cornbread so keep an eye on it.
- You want it to be just done.
- So check it after 10 minutes.
- Cut cornbread into rounds with a cookie cutter, shot glass or round of your choice, and top with pepper jelly and linguiça.
- For the Linguiça
- Cut into rounds.
- In a medium skillet over medium high heat, add olive oil and cook linguiça until golden and heated through.
- Put on top of pepper jelly and cornbread.
Beijos e Tchau!