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Make Ahead

Caribbean Cornbread

by:
August  6, 2016
2 2 out of 5 stars /
1 Ratings2 total ratings /
Caribbean Cornbread
Photo by Holly
  • Serves 8
Author Notes

Extremely moist with bits of corn, crushed pineapple and the perfect amount of sweetness! —Holly

What You'll Need
Ingredients
  • 1 cup flour
  • 3/4 cup yellow corn meal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter
  • 1/2 cup sugar
  • 3 eggs
  • 14.5 ounces creamed corn (1 can)
  • 1/2 cup drained crushed pineapple
  • 4 ounces shredded Monterrey Jack cheese
  • 1/4 cup canola oil, plus 2 tablespoons
Directions
  1. Preheat oven to 325 degrees
  2. Butter and flour a 9x2-inch round metal pan (or 9x9 square baking dish.)
  3. In a large bowl, combine the flour, corn meal, baking powder, and salt. Set aside.
  4. In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time beating well after each egg.
  5. Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and canola oil. Mix until well blended.
  6. Grease the pan with 2 tablespoons of canola oil and set in the oven for 5 minutes. Remove pan from oven and immediately pour the batter into the pan and bake until a toothpick stuck in the center comes out clean, 45-50 minutes. The cornbread should be golden brown when done.
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1 Review

Charleen
Charleen March 31, 2019
I think there's a little something missing here. When do the dry ingredients get added to the wet?

Since the combination of pineapple and corn sounded so good I made it anyway and folded the dry into the wet after step 5. I also omitted greasing the pan with the oil in step 6 since the pan was already buttered and floured. Just couldn't understand the reason for that but I'm glad I did because after baking (for 70 minutes), cooling for a bit and finally slicing into a beautiful looking cornbread, the bottom was swimming in oil. I drained off the oil and put it back into the oven to dry off a bit. It took 20 more minutes before it was edible. The flavor was really god but I will have to rethink this recipe. Maybe eliminate the oil completely.
 

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