This cornbread contained 1/2 a coconut and all it's milk, but had no visible coconut. Before opening, the coconut got a good sanding to keep it from dropping so much dust in the bowl. When struck repeatedly around its equator with the back of a heavy knife, it gave up about 6 oz coconut milk.
This time the coconut didn't let go of the shell worth a darn, so removing the dark outer layer was not as easy as last time. After bumping a knuckle on the grater a couple of times and wasting a few more min. on the Parmesan grater, I cut the coconut into pieces about 1/2 an inch wide and sliced off the brown layer (badabing). The heck with grating. The 1/2 coconut, the coconut milk, and 2 cups of no-fat buttermilk went into the blender and became pureed.
A measured cup went in the pot to get the first mark for the tape (on the butter knife). The rest of the puree was then added and measured to make the dots on the tape (so I could tell where I started). I started hot (6 on the stove eye). By the time it got to 1 1/2 cups, it looked like grits and was spitting painfully out of the pot. Close enough.
We hit it hard at dinner and shared some with a neighbor. It was so good that it was almost gone before I thought to grab a picture for the article.
2 1/4 cups self-rising cornmeal
1/2 med onion (grated)
1 cup corn oil
3 eggs
15 oz can cream style corn
the 1 1/2 cups reduced puree
1/4 cup pickled jalapenos
3 chipotle peppers in adobo
4 oz extra sharp cheddar
28 min at 425 degrees F
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