Volume I | Coconut Cornbread

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!

2

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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