KitchenTakeovers : Layered Coconut Cornbread

This cornbread came about because I have been making so much bread lately like this bloomer and this gluten free puffy flat cornbread I made for pizza base. This is when I had my bright spark, thought I could actually make a meal of a slice (chunk) of bread if only it had more substance.

Well, this one certainly has substance and with just a side salad you'll have yourself a delicious and intriguing meal. Think this would be great for entertaining, it takes no time to whip up and is easy to serve and enjoy without feeling like you have over done it.

The bread, loaf, whatever you want to call it is fragrant, there are lots of citrus notes with a piquant overtone and a sweet undertone from the coconut. Trust me when I tell you this is delicious! by using a mixture of coarse and fine cornmeal and coconut milk in the bread the texture is complex: soft, with crunch on the top and a smooth finish, the middle is so delicious and adds an extra depth of interest. Your guests will be talking about this one for a while (in a good way am sure). This is certainly one going in my cook book.

Just a few heads up before you get started, you need to make the filling first and make sure you don't have too much liquid left, as this will make the bread soggy (not the look or taste we are aiming for here). I also cut each prawn into 3 sections after cooking, if you are using raw prawns do this before you start. The batter when mixed up should be baked immediately, so get your oven and baking dish prepared before hand. Right, with that said...

1 cup all purpose flour
1/2 cup coarse cornmeal
1/2 cup fine cornmeal
1 teaspoon baking powder
1/2 teaspoon bicarbonate powder
1/2 teaspoon salt
2 eggs
1 cup coconut milk
handful coriander leaves (washed and chopped)
5 tablespoon melted butter or margarine (I used Pure - dairy free)

1 tablespoon vegetable oil
6-8 large prawns (used frozen)
1 key lime leaf - cut in thin strips then diced
1/2 lime (juice only)
1/2 onion - chopped small
2 tablespoons desiccated coconut (lightly toasted)
1/4 cup coconut milk
1 teaspoon sugar
1/4 teaspoon turmeric
.1/4 teaspoon Shichimi Togarashi
1 garlic clove - minced
handful fresh spinach - washed and with stems removed

#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #

Prepare a 10 inch rectangle baking tin, by coating with butter then lightly dusting with fine cornmeal or flour, tap the tin to remove the excess flour, leave aside till later.

Set a clean frying pan on medium heat, add the oil and heat, carefully add the onions and fry off till soften, then add the prawns and garlic continue stir frying till prawns start turning pink.

Add the turmeric and lime leaves stirring well, once the aroma from the lime leaves start smelling, add the coconut milk and spinach let this simmer gently till the prawns have cooked and the liquid has reduced - it needs to be fairly dry.

Turn off the heat and add the lime juice, Shichimi Togarashi spice mix, salt, and desiccated coconut, leave to cool - putting the cooked filling in a clean wide bowl will make it cool faster.

Melt the butter in the microwave for 15 seconds at a time, then add the coconut milk and stir well leave aside to cool down fully.

In a separate bowl whisk together with a fork, the melted butter - coconut milk and eggs. Pour this mixture into the dry ingredients mixing well so there are no dry pockets or lumps.

Pour half the mixture immediately into the prepared baking tin, leveling it out with a wet spatula, next add the filling making sure it is level #DO NOT# spread the filling all the way to the edges leave about 1/2 inch border of batter around the filling (or when baked the bread will come apart).

All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers

Pour the rest of the batter over the filling, spread evenly with a wet spatula level out the top.

All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers

Bake in a preheated oven for 20 - 25 minutes.

Once baked through remove and leave in the tin for 5 minutes, then turn out very gently upside down onto a cooling wire rack.

All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers

I know, it will be tempting to grab a knife a cut into this straight away, but leave it alone, go have a cuppa, play with the cat do whatever to distract yourself. This here cornbread needs cooling, or you'll end up with a crumbling mess!!

Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!

All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers

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