My Mango Cornbread was a happy accident. I set out Monday to make my Luscious, Delicious Mango Bread which never fails to win over friends and family — even Opie loves it– but then I picked an unlabeled (by me) jar of what I thought was whole wheat pastry flour and happily mixed it up with baking powder and salt.
Turns out it was white, stone ground cornmeal, the kind I usually keep on hand to make Southern Cornbread.
Not one to be discouraged and certainly not willing to start from scratch, I went ahead with the recipe anyway, but I did make some changes. I added some coconut milk for extra moisture and baked it in a square cake pan. The resulting cornbread was sumptuous and delicious, and I couldn’t wait to share it with you.
Sweet Mango Cornbread
- 2 cups white , stone ground cornmeal
- 1 1/2 tsp baking powder
- 2 level tsp powdered cardamom seeds
- 1/4 tsp salt
- 4 tbsp canola or other flavorless vegetable oil
- 3/4 cup sugar
- 2 tbsp flax seed powder
- 1 1/2 cups mango pulp + 1/2 cup thick coconut milk
- Mix in a bowl the cornmeal, baking powder, cardamom, and salt
- In a larger bowl, beat together until well mixed, the oil, sugar and flaxmeal. Beat until well mixed.
- Add to this the mango pulp mixed with coconut milk.
- Add the flour mixture and mix well.
- Pour the batter into a greased square or round cake pan and bake in a 350-degree oven around 35 minutes or until a toothpick inserted in the center comes out clean, or with a few crumbs stuck to it. Please note that because no two ovens are the same, even at the same temperature, the bread might take more or less time to bake in your oven. Whatever you do, don't skip the toothpick check!
- Cool on a rack before unmolding and cutting into cubes.
It’s Desi’s birthday today– a very happy birthday to my very special man who also is the eye behind the pictures at Holy Cow! and my muse in the kitchen.
And a treat for you– my adorable Lucy who at 9 seems to have rediscovered puppyhood. Not that she ever outgrew it!