Make Ahead

Caribbean Cornbread

August  6, 2016
Photo by Holly
Author Notes

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

  • Serves 8
  • 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
In This Recipe
  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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