Coconut Cornbread Pudding
From Black Food: Stories, Art, and Recipes from across the African Diaspora
This recipe really is a special one. Cornbread is such a staple in my family. My cooking style always carries notes of culture, heritage, and global flare, and so I wanted to take something that is a comfort food and give it a fresh, new, and delicious take. With the addition of the coconut, I definitely think I achieved that here.
1⁄2 cup masa harina
1 cup gluten-free cake flour
1 tablespoon Himalayan sea salt
1 teaspoon baking powder
Whisper of ground nutmeg
Pinch of cayenne pepper
1⁄8 teaspoon ground turmeric
1 (13.5 ounce) can unsweetened coconut milk
4 tablespoons agave syrup
1⁄4 cup coconut oil, warmed
2 cups fresh white or yellow corn kernels
3 eggs, separated
- Preheat the oven to 425°F.
- Sift together the masa harina, flour, salt, baking powder, nutmeg, cayenne, and turmeric in a large stainless-steel bowl.
- In a separate bowl, combine the agave syrup, oil, corn, and egg yolks.
- Whip the egg whites until medium peaks form. Set aside.
- Add the egg yolk mixture to the flour mixture and whisk to combine. Then gently fold in the egg whites. Pour into a 9 by 9-inch square pan lined with parchment paper and bake for 15 minutes. Rest for 5 minutes before serving.
- Enjoy immediately.
Stories, Art, and Recipes from Across the African Diaspora [A Cookbook]
Edited by Bryant Terry
WINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: The Washington Post, Time Out, NPR, Los Angeles Times, Food52, Glamour, New York Post, Minneapolis Star Tribune, Vice, Epicurious, Shelf Awareness, Publishers Weekly, Library Journal
“Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University
In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork.
As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including "Jollofing with Toni Morrison" by Sarah Ladipo Manyika, "Queer Intelligence" by Zoe Adjonyoh, "The Spiritual Ecology of Black Food" by Leah Penniman, and "Foodsteps in Motion" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.
With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.