Cassava Coconut Cornbread with Coconut Lime Honey Butter

A buttery, golden skillet cornbread with finely grated cassava, sweetened coconut and rich coconut milk. Baked in cast iron for crisp edges and a tender, fluffy center, then served warm with whipped coconut lime honey butter.

Yield: One 10-inch cast iron skillet | About 50–60 minutes | Easy

Ingredients

Cassava Coconut Cornbread

• 1 cup yellow cornmeal, finely ground
• 1 cup all purpose flour
• 1 cup granulated sugar
• 1 cup fresh cassava, finely grated and lightly squeezed
• 1 cup full fat coconut milk
• ½ cup buttermilk
• ½ cup sweetened shredded coconut
• ½ cup unsalted butter, melted and slightly cooled
• ⅓ cup honey
• ¼ cup neutral oil
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon finely grated lime zest (optional)
• 1 tablespoon neutral oil or butter, for the skillet

Coconut Lime Honey Butter

• ½ cup unsalted butter, softened
• 2 tablespoons coconut cream
• 2 tablespoons honey
• ½ teaspoon finely grated lime zest
• Pinch of kosher salt

Method

Prepare the Cornbread

1. Preheat the oven. Preheat your oven to 375°F. Place a 10-inch cast iron skillet inside and allow it to heat for approximately 15 minutes.
2. Prepare the cassava. Completely peel the cassava, removing both the outer skin and pinkish layer underneath. Remove any tough woody core. Finely grate the cassava, then gently squeeze out excess moisture using a clean kitchen towel. Measure 1 cup of the prepared cassava. Use properly prepared edible cassava from a reliable source; raw or undercooked cassava is unsafe to eat.
3. Combine the dry ingredients. In a large mixing bowl, whisk together the yellow cornmeal, all purpose flour, sugar, baking powder, baking soda and salt.
4. Combine the wet ingredients. In a separate bowl, whisk together the melted butter, neutral oil, coconut milk, buttermilk, honey, eggs, egg yolk and vanilla extract until thoroughly combined.
5. Make the batter. Gradually pour the wet ingredients into the dry ingredients. Gently fold until just combined, being careful not to overmix.
6. Add the cassava and coconut. Fold in the grated cassava, sweetened shredded coconut and optional lime zest. Mix just enough to distribute everything evenly. You’ll notice that the batter isn’t quite as thick as traditional cornbread batter and that’s exactly what we want! It should have a consistency somewhere between cornbread batter and cake batter. We want it loose enough to pour easily into the skillet, but not watery. That's going to help give us that soft, fluffy texture we're looking for. 
7. Rest the batter. Allow the batter to rest for approximately 10 minutes so the cornmeal can begin absorbing some of the moisture.
8. Prepare the skillet. Carefully remove the hot cast iron skillet from the oven. Add 1 tablespoon of neutral oil or butter, swirling to coat the bottom and sides.
9. Bake the cornbread. Pour the batter into the hot skillet, spreading evenly. Return to the oven and bake for approximately 30–40 minutes or longer. The top should be golden brown, with beautifully browned edges and a center that is fully set. A toothpick inserted into the middle should come out without wet batter. Because this contains cassava, do not leave the center undercooked.
10. Cool slightly. Allow the cornbread to rest for 10–15 minutes before slicing.

Prepare the Coconut Lime Honey Butter

1. Add the softened butter to a mixing bowl and whip until light and creamy.
2. Add the coconut cream, honey, lime zest and salt.
3. Continue whipping until smooth, light and fluffy.
4. Taste and adjust the honey or lime zest to your preference.
5. Serve alongside the warm cornbread, allowing the butter to melt into each slice.

Pro Tips & Notes

• Crispy edges: Preheating the cast iron helps create a beautifully golden crust without overbaking the center.
• Soft, fluffy interior: Avoid overmixing the batter. We want a tender crumb, not a dense cake.
• Cassava moisture: Gently squeeze the grated cassava rather than drying it completely. Excess moisture can make the center gummy.
• Sweetened coconut: It contributes both flavor and texture.
• Baking temperature: 375°F gives the cassava rich center more time to cook before the edges become too dark.
• Doneness: An internal temperature around 200–205°F can be a useful guide, but the center must also be fully set without raw or gummy batter.
• Coconut lime butter: Serve it on the side for the first tasting so you can evaluate the sweetness of the cornbread itself.

This version is inspired by the cassava coconut cornbread at Moon Rabbit in Washington, DC, with a little Caribbean influence of its own. The goal: A crisp, buttery crust, a soft and fluffy center, subtle cassava texture, sweet coconut throughout and that bright coconut lime butter bringing everything together.