Caribbean Creamed Corn, Cornbread
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! :)
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READY IN: 40mins
SERVES: 12
YIELD: 1 BAKING DISH
UNITS: US
INGREDIENTS
NutritionDried ingredients
- 1 1⁄2cups cornmeal
- 1⁄2cup white flour
- 1tablespoon granulated sugar
- 2teaspoons baking powder
- 1teaspoon salt
wet ingredients
- 3
- 1cup whole milk
- 4tablespoons melted butter
- 1⁄2finely chopped bell pepper
- 1⁄2cup shredded cheddar cheese
- 1(410 g) can creamed corn
- 2minced pimento pepper
- 1stick finely chopped celery
- 1⁄2
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DIRECTIONS
- 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.
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