Jamaican Corn Bread
A moist, flavorful Jamaican corn bread with a tender crumb and subtle sweetness, perfect for breakfast or as a side dish for hearty meals, appealing to all ages.
Ingredients
Instructions
- Mix the sifted flour, cornmeal, salt, and baking powder in a bowl.
- Beat the eggs in a separate bowl.
- Melt the margarine and combine with the milk.
- Add the egg mixture and the milk-margarine mixture to the dry ingredients.
- Beat or mix until well blended.
- Pour the batter into a greased 8 x 13-inch cake pan.
- Bake at 350°F (175°C) for 35 to 45 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using half butter and half margarine. You can substitute almond milk for a dairy-free version, or add a bit of corn kernels for texture. Ensure the baking powder is fresh for the best rise. If you like a sweeter cornbread, increase the sugar slightly, or add a hint of cinnamon to elevate the flavor.
Serving Suggestions
This Jamaican Corn Bread is delightful on its own but pairs beautifully with dishes like Himmel Und Erde (Heaven And Earth) or a hearty stew. Serve warm with butter or honey for added flavor. It also complements savory dishes and can be enjoyed as a side with a fresh salad or alongside grilled meats.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven until heated through, or microwave for a quick warm-up.
Nutrition & Diet Analysis (per serving)
Each serving of Jamaican Corn Bread contains roughly 432 calories, with 6g protein, 83g carbohydrates, and 9g fat. It is an excellent source of vitamin A (41% of the Daily Value), vitamin C (35% of the Daily Value), and iron (25% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1156mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of white flour?
Yes, you can substitute whole wheat flour for white flour, but it may result in a denser texture. Consider using a mix of both to maintain some lightness while adding fiber.
What can I add for extra flavor?
You can enhance the flavor by adding ingredients like shredded cheese, jalapeños for heat, or herbs such as chives or parsley. These additions can make the cornbread even more flavorful and interesting.
Is it possible to make this recipe vegan?
Absolutely! Substitute the eggs with flaxseed meal mixed with water or applesauce, and replace the margarine with a vegan butter alternative. Use a plant-based milk to ensure the recipe remains vegan-friendly.
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).