Caribbean Cornbread

By Leslie in Texas

• Prep Time: 20 mins
• Total Time: 1 hr 20 mins
• Servings: 9

ABOUT THIS RECIPE

"Pineapple is the surprise ingredient in this Caribbean-style cornbread! Originally from a food section newspaper article about a restaurant in Anguilla. It's delicious with ham and will go well with summer barbeques!"

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 cup butter, room temperature
• 3/4 cup sugar
• 4 eggs
• 1 1/2 cups canned cream-style corn
• 1/2 cup canned crushed pineapple, drained
• 1 cup shredded monterey jack cheese or 1 cup mild white cheddar cheese

DIRECTIONS

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

Page 2 of 2Caribbean Cornbread (cont.)

NUTRITION FACTS

Serving Size: 1 (164 g)

Servings Per Recipe: 9

Amount Per Serving

% Daily Value

Calories 461.1

 

Calories from Fat 245

53%

Amount Per Serving

% Daily Value

Total Fat 27.2g

41%

Saturated Fat 16.1g

80%

Cholesterol 159.4mg

53%

Sugars 19.4 g

Sodium 870.8mg

36%

Total Carbohydrate 47.5g

15%

Dietary Fiber 1.9g

7%

Sugars 19.4 g

77%

Protein 9.4g

18%

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