I'd do it. I might toss in some diced green chilies or sundried tomatoes and reduce the sugar.

I use water instead of milk when making cornbread, but you could possibly substitute tomato juice if you want to give it more flavor. I would not use coconut milk - I do not think it has a compatible flavor, but then I would leave out all of the sugar. I've also made cornbread using chicken stock instead of milk, but then I do not make sweet cornbread, and so that may not be much help. I make grits more often than I make cornbread.

Lars

Lars is far more precise than I am about flavors. :)

Last week I would have gone ahead and done it, this week I wouldn't. Why?

Last week I cleaned the pantry. I found a can of coconut milk that I'd had for quite some time and decided to make "something". I chose rice pudding.

I like rice pudding and I like coconut, and rice is relatively bland so it should "go" but I did not like the flavor at all and ended up actually throwing the stuff out.

So, I wouldn't mess up my cornbread with coconut milk! I'd substitute one cup of water and 1 tablespoon of butter/oil, as I've always been taught that was a sub for 1 cup of whole milk.

Annie

I did the same sort of thing with a can of coconut milk I had in the cupboard. But I made a sweet potato curry soup. It was yummy. I ate my share and passed the rest on to the ex, who also liked it.

Here is a link that might be useful: Nothing to do with corn bread at all soup recipe.

Well, it may have nothing to do with cornbread, but that soup recipe sounds great! Thanks, barnmom, and everyone else who answered.

I found a little more soy milk in the freezer, so the coconut milk experiment will have to wait for another time.

There are recipes for Coconut Cornbread using coconut milk (as well as shredded coconut). I buy Wilderness Family Naturals Powdered Coconut Milk by the 5-pound bag and had this recipe in my stash to try using the reconstituted coconut milk. Can't vouch for it because I haven't made it yet, but it is an example of using coconut milk in cornbread.

Coconut Cornbread
(in a skillet)

1-1/2 c. cornmeal
1-1/2 c. whole wheat flour
3 T. coconut palm sugar (or brown sugar)
1 t. sea salt
2-1/2 c. water (or coconut milk)
1/4 c. coconut oil (or olive or vegetable oil)
1 c. unsweetened, shredded coconut
1 t. baking soda
1 T. coconut vinegar (or apple cider vinegar)

1. Preheat the oven to 400-degrees F.
2. Mix ingredients and pour into cast iron pan (batter will seem very liquidy).
3. Bake for 30-minutes or so.

-Grainlady

Annie, mine was not TJ brand. It was a brand I bought in an Asian store. The coconut flavor was like fresh coconut, not like suntan lotion. That suntan lotion flavor is the one I fear in anything coconut flavored. I haven't had the TJ brand.