|Anguilla, home of the best cornbread recipe|
This is adapted from my favorite cookbook "At Blanchard's Table: A Trip To The Beach Cookbook".
Caribbean Corn Bread
1 C all purpose flour
1 C cornmeal
2 Tbs baking powder
1 tsp salt
1/2 lb (2 sticks) unsalted butter, at room temperature
3/4 C sugar
1 1/2 C canned cream-style corn
1/2 C canned crushed pineapple, drained
1 C shredded Monterey Jack or mild white Cheddar cheese
Preheat oven to 325 degrees.
Butter and flour a 9-inch square glass cake pan (or metal if you have it, but glass works best).
In a medium bowl, whisk together the flour, corn meal, baking powder, and salt, and 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 addition. Add the corn, pineapple, and cheese, and mix to blend. Stop and deliberate over the fact that you just put corn, pineapple, and cheese into the same recipe. On a low speed, add the dry ingredients and mix until blended well.
Pour the batter into the prepared pan and bake about one hour to and hour and fifteen minutes. It should be golden brown on top, and a toothpick stuck in the center will come out clean when it's done.
Now, go make some Caribbean cornbread and spread the love :)
Photo: A Musing Mamma