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    You are in: Home / Recipes / Caribbean Creamed Corn, Cornbread Recipe
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    Caribbean Creamed Corn, Cornbread

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 18, 2013

      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

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    • on October 22, 2011

      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]

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    • on October 21, 2011

      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! :-)

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    Nutritional Facts for Caribbean Creamed Corn, Cornbread

    Serving Size: 1 (123 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 192.3
     
    Calories from Fat 72
    37%
    Total Fat 8.0 g
    12%
    Saturated Fat 4.3 g
    21%
    Cholesterol 63.6 mg
    21%
    Sodium 451.2 mg
    18%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.0 g
    16%
    Protein 6.0 g
    12%

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