Jamaican Cornbread
A moist, flavorful Jamaican cornbread with a tender crumb, featuring a subtle sweetness and hint of saltiness, perfect as a side for hearty meals or enjoyed on its own.
Ingredients
Instructions
- Mix the flour, cornmeal, and salt in a bowl.
- Beat the eggs, melt the butter or margarine, and combine with the milk.
- Add the wet ingredients to the dry ingredients and mix until well blended.
- Pour the batter into a greased baking tin.
- Bake at 350°F (175°C) for 35 to 45 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. You can also add a cup of corn kernels or diced jalapeños for extra texture and taste. If you're short on time, pre-melt the butter in the microwave. Adjust the salt to your preference, especially if you're serving with salty dishes. For a twist, try serving this cornbread alongside Oire'S Cornbread for a flavor comparison.
Serving Suggestions
This Jamaican cornbread pairs wonderfully with spicy dishes like jerk chicken or can be enjoyed as a side to hearty soups. For a delightful brunch, serve it with honey butter or alongside Sugar-Free Fruit Bars for dessert. It's also great crumbled over salads or served with chili. Enjoy it fresh from the oven to capture all its flavor.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. To reheat, wrap individual pieces in foil and warm them in a 350°F oven for about 10-15 minutes, or microwave for 20-30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Jamaican Cornbread contains roughly 498 calories, with 8g protein, 101g carbohydrates, and 8g fat. It is an excellent source of vitamin C (49% of the Daily Value), iron (29% of the Daily Value), and vitamin A (28% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1494mg per serving (65% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour to add more fiber and nutrients. However, the texture may be denser, so you might need to adjust the liquid slightly. Start with 2 cups of whole wheat flour and see how the batter looks before adding more.
What can I use instead of eggs for a vegan version?
To make this cornbread vegan, replace each egg with a flaxseed meal mixture. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, let it sit for 5 minutes until it thickens. Alternatively, you can use 1/4 cup of unsweetened applesauce per egg as a binder.
How do I know when the cornbread is done baking?
The cornbread is done when it's golden brown on top and a toothpick inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil to prevent burning while it finishes baking. Keep an eye on it during the last few minutes.
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).