Prep 20 mins
Cook 20 mins
this is another level of cornbread...its moist, tasty and very sophisticated with a taste that leaves u wanting more and more. u never make 1 and become satisfied with it. i am from the west indies so i decided 2 caribbean-ise the cornbread and i am sure that u will love it just as much as i did. happy eating! :)
- 1 1⁄2 cups cornmeal
- 1⁄2 cup white flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- 1 cup whole milk
- 4 tablespoons melted butter
- 1⁄2 finely chopped bell pepper
- 1⁄2 cup shredded cheddar cheese
- 1 (410 g) can creamed corn
- 2 minced pimento pepper
- 1 stick finely chopped celery
- 1⁄2 medium onion, finely chopped
- Spray baking dish with cooking spray and pre-heat oven to 400 degrees.
- whisk together all the dried ingredients and set aside. in another bowl, whisk together the eggs, milk and melted butter (i used i cant believe its not butter in order to lessen the amount of fat and it worked perfectly well) and add to the dried ingredients, whisking all the way until all the ingredients are well incorporated. then add in peppers, creamed corn, celery and onions. mix well and set aside for 15 minutes in order for the cornmeal to soak up all the liquids. this ensures a much more moist cornbread.
- place in oven for 20-25 minutes or until the knife comes out clean.
What a lovely cornbread. Great flavor and excellent textures. This treat was easy and quick to make. We enjoyed this fluffy, tender cornbread with spicy shrimp, coconut rice and fried cabbage. Thank you for sharing a recipe, that I will make again. I'm going to use the leftover cornbread in my stuffing this weekend, can't wait. Made for Pac Spring Safari
Pretty much followed the recipe on down, although I did pull a 'Susie D' & substituted diced red bell pepper for the pimento! Loved the cream corn in it & the bread was wonderfully satisfying! Will be making it again, for sure! Thanks for posting the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
This reminded me of Mexican Cornbread without the jalapenos. This version is sturdy without being dense and has plenty of color spread throughout. (I used 1/2 cup diced red peppers in place of the suggested pimentoes.) I liked that it wasn't smothered in cheese too. Thank you for sharing your recipe! Made for Fall 2011 Pick A Chef. You were adopted! :-)