Make Ahead
Caribbean Cornbread
Popular on Food52
1 Review
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.
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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