Coconut Cornbread 3/4 cup cornmeal 1 cup all-purpose flour 1/4 cup granulated sugar 3 teaspoons baking powder 1//2 teaspoon baking soda 1/2 teaspoon salt 1 large egg, well beaten 1 cup coconut milk 2 tablespoons melted butter 1/4 cup finely chopped flaked coconut Preheat oven to 350 degrees F. Grease or spray an 8-inch square or round cake pan. Set aside. Mix and sift dry ingredients into large mixing bowl. Add beaten egg, coconut milk and the melted butter. Beat until well combined, then pour into prepared pan. Bake for 20 minutes or until tester comes out clean when inserted in center. Serve hot with butter. Serves 4 to 6.