Best Caribbean Corn Bread Recipes

Caribbean Corn Bread image

Provided by Lynnda Cloutier

Time 1h35m

Number Of Ingredients 9

1 cup flour
1 cup cornmeal
2 tbsp. baking powder
1 tsp. salt
1/2 lb. unsalted butter, room temperature, 2 sticks
3/4 cup sugar
4 eggs
1 1/2 cups canned cream style corn
1/2 cup canned crushed pineapple drained

Steps:

1. Preheat oven to 325. Butter and flour a 9 inch square glass cake pan. Old fashioned Pyrex works best for this.
2. In medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.
3. In mixer, cream butter and sugar. While mixer is running, add eggs, one at a time, beating well after each addition. Add corn, pineapple and cheese and mix to blend. On a low speed, add dry ingredients and mix til blended well.
4. Pour batter into prepared pan and baked til tester stuck in center comes out clean, about an hour to an hour and fifteen minutes. Don't undercook cornbread. it should be golden brown on to when done.

CARIBBEAN CORN BREAD image

Yield 8 Servings

Number Of Ingredients 10

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons baking powder
1 teaspoon salt
1/2 (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
4 large eggs
1 1/2 cups canned cream corn
1/2 cup canned crushed pineapple, drained
1 cup shredded Monterey Jack or mild white Cheddar cheese

Steps:

1. Preheat your oven to 325o. 2. Butter and flour a 9-inch square glass cake pan. (You can use a metal cake pan, but I've found the old-fashioned glass Pyrex brand works best.) 3. In a mixer, cream the butter and the sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. On a low speed, add the dry ingredients, and mix until blended well. 4. Pour the batter into the prepared pan and bake until a tester stuck in the center comes out clean, about one hour to an hour and fifteen minutes. Do not undercook the cornbread. It should be golden brown on top when done.

Caribbean Corn Bread image

Provided by Maryann B

Time 1h15m

Number Of Ingredients 10

1 c all-purpose flour
1 c cornmeal
2 Tbsp baking powder
1 tsp salt
1/2 lb unsalted butter, at room temperature
3/4 c sugar
4 eggs
l l/2 c cream style corn
1/2 c canned crushed pineapple, drained
1 c shredded monterey jack or mild white cheddar cheese

Steps:

1. Preheat oven to 325 degrees. Butter and flour a 13 x 9 inch glass cake pan. In a medium bowl, whisk together the flour, corn meal, baking powder, and salt, and set aside.
2. In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. Add the corn, pineapple,and cheese, and mix to blend. On a low speed, add the dry ingredients and mix well.
3. Pour batter into the prepared pan and bake until a tester stuck in the center come out clean, about one hour to an hour and fifteen minutes. Do not undercook the cornbread. It should be golden brown on top when done.