Toasted shredded coconut brings a nutty, golden crunch to this cornbread, layered right into a tender crumb built from cornmeal and a smooth, dairy-free batter. Apple cider vinegar and plant-based milk react to give the loaf a soft, moist texture, while vanilla rounds out the flavor with warmth. It bakes up with a beautifully golden top and crisp edges, cutting cleanly into nine squares perfect for serving alongside a bowl of chili or slathered on its own. The coconut oil keeps every bite rich without ever feeling heavy, and the toasted coconut folded through the batter adds texture in every square. It's a solid pick for anyone keeping an eye on added sugar, delivering all the cornbread comfort you're after without feeling like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →9 servings
Preheat the oven to 400°F (205°C). Lightly grease an 8x8-inch baking pan with coconut oil or line it with parchment paper.
Spread the shredded coconut in a dry skillet over medium heat and cook, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as the coconut can brown quickly. Transfer to a plate and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
