Caribbean Reduction # 3

Kentucky Cornbread PI Deep Cover, brings back the cream style corn and grated onion, and squeezes in 2 cups fresh coconut, 1/2 cup pineapple, and 6 oz pineapple juice as well. I have a friend who likes coconut flavors but isn't fond of the texture. This one should be right up his alley. 

I got no-fat buttermilk by mistake, so I used the chance provided by the missing milk-fat to squeeze in more fresh coconut.
2 cups grated fresh coconut
6 oz pineapple juice,  2 slices pineapple 
2 cups of no fat buttermilk
 made up the puree. Of this mixture 2 cups were reduced to one cup for the batter. The remaining 12 oz of puree were frozen for later.

 This batch made one pan of mini-loaves, one cast iron pan of corn looking sticks and the rest went into this 8 1/2 inch skillet. The reduction went faster this time 30 min, was all it took.
1 cup of coconut/pineapple reduction  
2 eggs
15 oz can of white cream style corn
1 1/2 cup self-rising cornmeal mix
3/4 cup corn oil
1/2 medium sized onion (grated)
4 oz extra sharp cheddar cheese
1/4 cup pickled nacho slices 
1 can chipotles in adobo sauce (I used about 2 peppers)
28 min @ 425 degrees F
 This Kentucky cornbread has numerous hidden virtues. The reduced buttermilk-coconut-pineapple puree disappears like the cream style corn, while the cheese, peppers, and adobo sauce all sink in during baking.