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Jamaican Coconut Cornbread

Jamacian Coconut Cornbread naturally dairy and gluten free

In the midst of the chaotic tilt that my life has taken lately, I keep being overtaken by the feeling that these are the good ol’ days. This is the time I’ll look back on, as an old woman, and wish I could revisit. I’ve had to remind myself of that, when I feel overwhelmed, stressed, pressured to preform at a level that feels higher than I can reach. I won’t remember that, it will all look so shiny in the review.

Jamacian Coconut Cornbread naturally dairy and gluten free

Because of the lack of anything that resembles “free time” lately, I’ve turned to making recipes that are quicker than my usual.  I love bread making, but it can be time consuming. So when I wanted something sweet with a bit of coconut, I decided to figure out a one bowl coconut cornbread. I actually made this twice (I like to make each recipe I post at least twice), but the first time I wanted to give a gluten free version a stab. Instead of flour I used masa harina, it’s corn flour I use to make tortillas. Since I started making homemade corn tortillas, I’ve never gone back to store bought so I always have it on hand, and it’s naturally gluten free. While I really liked the flavor, the texture wasn’t as good as with the flour, as these things often go.  I preferred the flour version better, but the gluten free masa version is a great option if your baking for crowd that includes the gluten averse.

The masa harina version:

Jamacian Coconut Cornbread naturally dairy and gluten free



Jamaican Coconut Cornbread


  • 1 cup cornmeal
  • 1 cup all purpose flour (masa harina for gluten free)
  • 2/3 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • pinch cayenne (about 1/8 tsp)
  • ¼ cup shredded dried coconut
  • ¼ cup canola oil
  • 2 eggs
  • 1 can (13.5 fl oz) full fat coconut milk


  1. Preheat oven to 375.
  2. Grease a glass 8X8 baking dish.
  3. In a large bowl combine the cornmeal, flour (or masa harina), brown sugar, baking soda, salt cinnamon, allspice, cayenne, and shredded coconut.
  4. Make a well in the center, add the oil, eggs and coconut milk, stir until just combined.
  5. Pour evenly into the prepared baking dish.
  6. Bake at 375 for 30-25 minutes or until the top springs back when lightly touched.

Jamacian Coconut Cornbread naturally dairy and gluten free

17 Responses to Jamaican Coconut Cornbread

  1. Averie @ Averie Cooks September 30, 2013 at 1:46 am #

    the time I’ll look back on, as an old woman, and wish I could revisit. <—- I say the same thing! I always say, when I'm 90, I'll look back on this and be glad I was in demand and people wanted me because by then, pretty sure no one will want me and my recipes 🙂 And yes, everything will look so shiny in the rearview as it always seems to. Coconut quickbread. Love it. And that you try all your blog recipes twice. Impressive!

  2. Tieghan September 30, 2013 at 5:25 am #

    Coconut cornbread sound like the best idea!! I never thought of that before, but now the the recipe is in front of me I feel I need is ASAP! It just sounds so good!

  3. Anna @ Crunchy Creamy Sweet September 30, 2013 at 7:07 am #

    This sounds like a perfect baking project for this week! Love the flavors!

  4. Anna (Hidden Ponies) September 30, 2013 at 7:21 am #

    “These are the good ol’ days” – such a great perspective. Nice to live a life you know you will look back on and smile. And this bread sounds amazing, I love the coconut!

  5. RavieNomNoms September 30, 2013 at 7:47 am #

    This sounds delicious!! So many great fall flavors!

  6. Yvette - Muy Bueno September 30, 2013 at 8:04 am #

    I love the idea of using the masa harina — sounds like a delicious cornbread. Enjoy the good ol’ days 😉

  7. Nicole @ Young, Broke and Hungry September 30, 2013 at 10:37 am #

    This cornbread looks fantastic!

  8. Valerie September 30, 2013 at 3:20 pm #

    Delish! Sometimes simple recipes are a food blogger’s oasis in the desert of crooked layer cakes and cracked pie crusts. 😀

  9. Chung-Ah | Damn Delicious September 30, 2013 at 6:59 pm #

    Hope life slows down a bit for you!

    Now this cornbread – love it! I’m not a fan of yeast so any baked goods that are yeast-free is always a plus in my book. Oh and cornbread is my ultimate weakness.

  10. Stephanie @ Eat. Drink. Love. September 30, 2013 at 9:48 pm #

    Life can get so crazy, but it’s nice to have easy recipes on hand for those times! I loveeeee the idea of coconut with cornbread!

  11. Kitchen Belleicious October 1, 2013 at 6:59 pm #

    Well now isn’t this one of the most interesting and fantastic looking breads I have ever seen! I love every aspect of it- the idea of cornbread texture with a coconut flare makes my mouth water

  12. ashley - Baker by Nature October 11, 2013 at 11:28 am #

    Your writing is always like a big life hug! And this bread! Omg. I want a piece.

  13. Valerie | From Valerie's Kitchen October 18, 2013 at 6:51 pm #

    What a great take on cornbread! I hope things calm down for you soon. At least enough so you can enjoy the ride 🙂

  14. sowmya October 29, 2013 at 2:21 am #

    This cornbread looks delicious.. glad to follow u

  15. Rajni February 24, 2015 at 3:02 am #

    Hi. I know this is an old post but if possible pls reply. Hy husband is allergic to gluten would like to make this for him. We dont like cocunut. Any suggestions for replacing coconut pieces anx milk too. Thanks

  16. Sabrina July 9, 2015 at 5:17 pm #

    I just put this in the oven right now so excited to try it….. 🙂

  17. Rob Barreca October 1, 2016 at 11:19 am #

    This is my go to recipe. I use almond flour instead of regular flour and the result is super nutty, moist gluten-free cornbread.

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