Rachelle Crocker's Corn Bread


  • 2 cups corn meal
  • 2 tsp sea salt
  • 1 tbsp baking powder 
  • 3 eggs
  • 2 cups coconut milk—you can also use buttermilk or yogurt 
  • 2 tbsp coconut oil or butter
  • 2 tbsp honey
  • Also feel free to add some fresh corn to the batter

Pre heat oven to 400 degrees. When the oven is at temp put a bread pan with 1 tbsp of coconut oil in it. Heat the oiled pan until bake time. 

In a big bowl whisk together the corn meal, salt, and baking powder. In a second bowl, whisk the coconut milk and eggs. 

Mix the eggs and milk into the corn meal along with the 2 tbsp of honey and remaining tbsp of coconut oil. You may need need to use you hands to fully mix this into a good batter, which will be goopier than you might imagine. It should be just a bit thicker then a cake batter. Add cornmeal if it is too watery. 

Pull the pan out of the oven, pour the batter in the pan right away, and place it back in the oven. Bake for 20 min or until bread is a dark gold and hard in the center. Eat it hot. If you have leftovers, re-bake with butter/oil and a splash of water, or better yet, slice and fry.