Volume I
POTLIKKER By Chef Lachelle Cunningham
A recipe born from necessity;
p erfect
ed in
! t f a the cr
COCONUT CORNBREAD
LONG AGO before I was a chef, I was having family over for dinner. I was making cornbread but realized I didn’t have any butter or oil, excpt coconut oil. So I decided to substitute. The rich, moist
sweet, mouth-watering delicacy. We now call coconut cornbread was born!
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Ingredients
WET
DRY
1/2 cup coconut oil 1/3 cup cane sugar teaspoon baking 1/2 cup honey 1/2 soda 1/2 teaspoon salt 2 eggs 1 cup milk
1 cup cornmeal 1 cup AP flour
Substitutions
Oil: butter or grape seed oil or infused oil Egg: Flax or chia Milk: Your choice 3 Flour: Your choice
INSTRUCTIONS Melt coconut oil and preheat oven at 350 degrees. Mix dry ingredients.
Mix wet ingredients.
Mix wet into dry ingredients.
Oil baking dish.
Bake and Cool. Cook and Enjoy with citrus honey butter.
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Citrus Honey Butter I created this in culinary school
1 stick butter 1 tablespoon salt 1/2 cup honey zest of lemon+ lime + orange (drink the juice or put it in the cornbread)
spread
th
e
lov e 5
LIFE OF ZEST TO ZEST: Use a microplane Gently scrape outter peelavoid white pith. Whip the butter with the zest, salt + honey. Roll up in parchment paper Or put in your favorite container.
TO REST:
The cornbread + butter taste best when it and you are rested!
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BEST
PAIRINGS
The cornbread is Ahhhmazing all by itself!... also great...
as a side
chili, so h t
or stew p u
wi
r black o e ns
d peas ye
with gree
av salad rf
h y t ou i w
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POTLIKKER VOL 1
THIS ZINE BRINGS TOGETHER
homegrown creativity + CLASSIC FINESSE
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