Caribbean Cornbread

READY IN: 1hr 20mins
Recipe by Leslie in Texas

Pineapple is the surprise ingredient in this Caribbean-style cornbread! Originally from a food section newspaper article about a restaurant in Anguilla. It's delicious with ham and will go well with summer barbeques!

Top Review by Bblondie08

I loved this recipe. I used Jiffy cornbread mix as directed then add a half a can of creamed corn , half can of crushed pineapple the small can and it turned out great. I even made a pineapple honey butter to go with the muffins I used 2 soften sticks of butter some honey , nutmeg,cinnamon and the rest of the pineapple make sure and drain pineapple really good for the butter. This was really good I think it would be good with green chilies added to it also.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Butter and flour a 9-inch square glass cake pan (you can use a metal pan but the recipe states that glass works better).
  3. In a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside.
  4. Using an electric mixer, cream butter and sugar.
  5. While mixer is running, add eggs, one at a time, beating well after each addition.
  6. Add corn, pineapple and cheese; mix to blend.
  7. At low speed, add flour mixture and mix until well blended.
  8. Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour.

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