Adapted From: Paula Deen
5 tablespoons coconut oil – melted
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs – lightly beaten
1 1/2 cups unsweetened Coconut Milk
Preheat the oven to 425 degrees F. Lightly oil a 12 cast iron skillet.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, coconut milk, and melted coconut oil. Pour the wet mixture into the dry mixture and fold together until there are no dry spots. Pour the batter into the prepared skillet.
Bake until the top is golden brown for about 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.