Caribbean Cornbread
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
632
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).