Prep 10 mins
Cook 25 mins
You know that great cornbread in Jamaican restaurants? This is pretty much it. With Jamaican rice and peas or coconut shrimp or fish salad, this is very exotic, and is another good way to use up overripe bananas. The recipe is from Caribbean Cooking by John DeMers (HP Books, 1997)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 1⁄4 teaspoons ground allspice
- 1⁄4 teaspoon salt
- 1 egg, beaten
- 1 cup mashed banana
- 1⁄4 cup milk
- 1⁄4 cup vegetable oil
- 1⁄2 cup sweetened flaked coconut
- Combine cornmeal, flour, sugar, bakling powder, allspice and salt in a medium bow and mix well; combine the wet ingredients in another bowl.
- Mix the dry ingredients and the wet ingredients in just a few swift, confident strokes so you don't overmix; stir in coconut.
- Pour the mixture into a greased 8-inch square or 9-inch round pan and bake at 375 degrees for 25 minutes or until a cake tester inserted in the center comes out clean.
- Cut into 2-inch squares.
My DH wasn't too fond of this bread. I like it, but find there isn't quite enough taste of anything, to really jazz it up I would probably use a bit more coconut, or instead of milk, use coconut milk, maybe a shot of lime juice. I found it a bit too dry as well. I will probably play with this recipe as I think it has potential to be a great bread with a few modifications. I also added about a 1/4 cup of chocolate chips for fun.
We all enjoyed this cornbread very much. You could taste all the different flavours seperately and none of them overpowered the other. I served the bread with rice & peas and roasted porkloin with apricot gravey. A wonderful addition to the meal. Thank you Fluffernutter for sharing your recipe.