Caribbean Corn Bread Recipes

CARIBBEAN SWEET CORNBREAD RECIPE

Steps:

• Preheat oven to 325
• In a large bowl, combine the flour, corn meal, baking powder, and salt. Set aside.
• In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time beating well after each egg.
• Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and the 1/4 cup canola oil. Mix until well blended. Slowly add the bowl of dry ingredients, and mix until well blended.
• Grease a 9x2-inch round metal pan (or 9x9 square baking dish) with the remaining 2 tablespoons of canola oil and set in the oven for 5 minutes. Remove pan from oven and immediately pour the batter into the pan and bake until a toothpick stuck in the center comes out clean, 45-50 minutes. The cornbread should be golden brown when done. (You can also separate the mixture into into two round greased pans if preferred.)

CARIBBEAN CORNBREAD

Steps:

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

SAVORY CORN BREAD

Steps:

• Preheat oven to 450°. In a small bowl, whisk cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk egg, buttermilk, milk and oil until blended. Add to flour mixture; stir just until moistened., Transfer to a greased 8-in. square baking pan. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Serve warm.

JAMAICAN COCONUT CORNBREAD

Steps:

• Preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. Transfer to a bowl to cool. Raise the temperature of the oven to 400 degrees.
• In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break u pany clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.Bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. Cool on a rack.

CARIBBEAN CORN BREAD

Steps:

• 1. Preheat oven to 325. Butter and flour a 9 inch square glass cake pan. Old fashioned Pyrex works best for this.
• 2. In medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.
• 3. In mixer, cream butter and sugar. While mixer is running, add eggs, one at a time, beating well after each addition. Add corn, pineapple and cheese and mix to blend. On a low speed, add dry ingredients and mix til blended well.
• 4. Pour batter into prepared pan and baked til tester stuck in center comes out clean, about an hour to an hour and fifteen minutes. Don't undercook cornbread. it should be golden brown on to when done.

CARIBBEAN CORN BREAD

Steps:

• 1. Preheat oven to 325 degrees. Butter and flour a 13 x 9 inch glass cake pan. In a medium bowl, whisk together the flour, corn meal, baking powder, and salt, and set aside.
• 2. In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. Add the corn, pineapple,and cheese, and mix to blend. On a low speed, add the dry ingredients and mix well.
• 3. Pour batter into the prepared pan and bake until a tester stuck in the center come out clean, about one hour to an hour and fifteen minutes. Do not undercook the cornbread. It should be golden brown on top when done.

CARIBBEAN CREAMED CORN, CORNBREAD

Steps:

• 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.