Best Jamaican Coconut Corn Bread Recipes

JAMAICAN COCONUT CORN BREAD

Steps:

• Preheat the overn to 375º.
• Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
• Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan.
• Sprinkle the remaining coconut over the top and bake 25 minutes or until done.

JAMAICAN COCONUT CORNBREAD

Steps:

• Preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. Transfer to a bowl to cool. Raise the temperature of the oven to 400 degrees.
• In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break u pany clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.Bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. Cool on a rack.

JAMAICAN-STYLE BLACK BEAN AND COCONUT CORNBREAD BAKE

Steps:

• 1. Preheat oven to 350°F. Lightly oil 8-inch-square baking dish with olive oil.
• 2. Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 tsp. salt, and pepper in medium bowl. Adjust seasonings with more jerk seasoning, if desired. Spread in prepared baking dish.
• 3. Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 tsp. salt in separate bowl. Add coconut milk and 2 Tbs. oil, and stir until just combined-do not overmix. Spread batter over bean mixture with spatula. Bake, uncovered, 30 minutes, or until topping is lightly browned and toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving

CARIBBEAN CORNBREAD

Steps:

• Preheat oven to 325°.
• Butter and flour a 9-inch square glass cake pan (you can use a metal pan but the recipe states that glass works better).
• In a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside.
• Using an electric 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; mix to blend.
• At low speed, add flour mixture and mix until well blended.
• Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour.