This is quite different & very good. This recipe was originated in the Dominican Republic.

CORN BREAD (PAN DE MAÌZ)
Makes 2 loaves
Source: THE COMPLETE BOOK OF CARIBBEAN COOKING by Elizabeth Lambert Ortiz

2 1/2 cups yellow corn meal
1 1/2 cups all purpose flour
3 tb baking powder (this amount, even if it looks like too much, is the correct one because the cornmeal is very dense in texture)
1 tsp salt
8 ounces unsalted butter
2 cups finely grated coconut
1/2 tsp aniseed (optional)
1/2 cup evaporated milk (I use heavy cream)
1/2 cup coconut milk (not the sweet one)
4 eggs well beaten

Sift the dry ingredients together. Cream the butter until light & fluffy and gradually blend into the cornmeal & Flour. Add the coconut (grated) & the aniseed, if desired. Add the heavy cream, coconut milk & the eggs. Mix well beating for 1 to 2 minutes. Grease two 9x5 loaf pans. Spoon the mixture, which should be very soft, into the pans. Bake in the center of a 350 F oven for 30 minutes or until the bread shrinks slightly from the sides of the tin and is golden brown. It is excellent sliced, toasted & buttered or with ham.