The Quest For Coconut Cornbread

This isn't my first attempt at a coconut cornbread, just the first edible one(s). My first attempt was several years ago. I tried coconut milk, yogurt, and olive oil, hmm.  It did teach me not to change too many things in a recipe at the same time, or you can't tell what's working and what's not.  

I took baby steps this time, kinda. All the oil in this first Kentucky cornbread half-batch was replaced with coconut oil. It sat kinda weird on my stomach, not surprising since it seems most people supplementing their diet with coconut oil for its various benefits stop at about one teaspoon a day. 
                                                                   

   On the next batch and a half, I backed down a smidge on the coconut oil. Only the oil for the pans was coconut while the batter got corn oil. This lowered the amount (of coconut oil) per serving (piece) to about half a teaspoon. It tasted better (corn oil has a mild flavor) and sat better on my stomach, especially in quantity. This time it was all three, cheesy, cheesy with pickled jalapenos, and cheesy with adobo sauce and chipotle peppers. The three butter knives allow air flow for cooling and drying of the skillet slab.


Time to double down again. First two oils were used instead of one. Then, 1/4 cup of grated onion was replaced by 1/2 cup of crushed pineapple in the batter. Once the batter was loaded into the pre-oiled pre-heated pans tidbits of pineapple, sweetened flaked coconut, and in this case Swiss cheese were added.

 Woo hoo! Ok, one more mystery. How much pineapple can this mix support? I'm wanting to drain a can of pineapple tidbits and replace half the 15 fl oz of creme-style corn normally called for. Maybe even add some of the reduced pineapple juice (drained from the tidbits) into a few mini loaves or muffins to see how well that works. It's gonna have to wait a while though, I've got a lot of cornbread on hand right now (even some frozen).