March 21, 2013

Caribbean Corn Bread (The BEST Cornbread)

Anguilla, home of the best cornbread recipe
Pineapple in cornbread?  Yes, pineapple.  And cheddar cheese.  Wait, what?  I know what you're thinking.  That's exactly what I was thinking before I had my first bite of this luscious goodness. But just wait.  Just wait until you try it.  You too will be a believer.  This cornbread is...I'm grasping for the words here... moist, and sweet-without-being-too-sweet, and cake-y and corny and everything that cornbread should be.  You can't directly taste the pineapple and cheese, but together it gives a certain ...something. The pineapple gives makes it moist and a bit sweet and the cheese lends a bit of a salty bite and it's just....mmmmmmm.  Everyone I serve this to can't believe how delicious and addicting it is, and they demand the recipe ASAP because it's that good.  And I am more than happy to divulge it because I believe that something this good needs to be shared.  It begs to be shared.  Recipes like this are born to spread the love and make mouths happy, and challenge people to try recipes with unusual ingredients.  Anyway, enough with the cornbread praise and on to the recipe.

This is adapted from my favorite cookbook "At Blanchard's Table:  A Trip To The Beach Cookbook".

Caribbean Corn Bread
Serves 8

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
4 eggs
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

1 comment:

  1. This corn bread is so delicious! Definitely a welcome surprise for taste buds! Good with more meals than just stew or chili I'd say.