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Apr 05, 2023

Coconut

Above: Strawberries and Coconut-Ginger Cornbread. Below: Coconut-Ginger

Above: Strawberries and Coconut-Ginger Cornbread. Below: Coconut-Ginger Cornbread.

Strawberries and Coconut-Ginger Cornbread.

Strawberries and Coconut-Ginger Cornbread.

Coconut-Ginger Cornbread.

This twist on strawberry shortcake was inspired by a recipe that N.C. chef Vivian Howard featured on her PBS series "A Chef's Life."

The cornbread is somewhat different, based on my own favorite recipe, featuring more cornmeal than flour, and the addition of buttermilk, which is combined with coconut milk.

I also added some fresh ginger for extra flavor.

Don't stint on the berries, and be sure to toss them with sugar in advance so they produce some juices that you can then pour over the cornbread.

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or email to [email protected]. Please include name, address and a daytime telephone number. Previously published recipes are available at www.journalnow.com.

[email protected]

336-727-7394

@mhastingswsj

Makes 6 to 8 servings

For the cornbread:

1½ cups yellow or white cornmeal

½ cup all-purpose flour

½ cup granulated sugar

¾ teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

½ cup unsweetened coconut flakes

2 large eggs, beaten

1 tablespoon minced or grated fresh gingerroot

1 cup buttermilk

1 cup coconut milk (not Lite)

¼ cup melted butter

For the strawberries:

2 to 3 cups sliced strawberries

4 to 6 tablespoons sugar

Whipped Cream

1 to 1½ cups heavy cream, well chilled

3 to 4 tablespoons sugar

1 teaspoon vanilla extract

1. Place a 9- or 10-inch cast-iron skillet in the oven and heat oven to 425 degrees.

2. In a bowl, whisk cornmeal and flour with sugar, salt, baking powder, baking soda and coconut flakes. In separate bowl, mix egg, ginger, buttermilk and coconut milk.

3. Remove skillet from oven and add 1 tablespoon of the butter. Stir remaining butter into the wet ingredients, then mix the wet and dry ingredients together just until combined. Add the dry ingredients to the wet ingredients just until combined. Immediately bake about 20 minutes, or until top begins to brown and toothpick inserted in center comes out clean. Cool slightly, then invert onto plate.

4. Meanwhile, toss sliced berries with ¼ cup sugar in a bowl and let macerate.

5. Whip the cold cream with the sugar and vanilla until it reaches soft peaks.

6. Slice the cooled cornbread into wedges, top with strawberries, any accumulated juices and whip cream.

Note: You can lighten or eliminate the coconut flavor if desired by omitting the coconut flakes, replacing the coconut milk with more buttermilk, or both.

Recipe from Michael Hastings

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