CARIBBEAN SWEET CORNBREAD RECIPE
Caribbean Cornbread is extremely moist with bits of corn, crushed pineapple and the perfect amount of sweetness.
Provided by Adapted from Bob and Melinda Blanchard, At Blanchard's Table
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 325
- In a large bowl, combine the flour, corn meal, baking powder, and salt. 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 egg.
- Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and the 1/4 cup canola oil. Mix until well blended. Slowly add the bowl of dry ingredients, and mix until well blended.
- Grease a 9x2-inch round metal pan (or 9x9 square baking dish) with the remaining 2 tablespoons of canola oil and set in the oven for 5 minutes. Remove pan from oven and immediately pour the batter into the pan and bake until a toothpick stuck in the center comes out clean, 45-50 minutes. The cornbread should be golden brown when done. (You can also separate the mixture into into two round greased pans if preferred.)
Nutrition Facts : Calories 299 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 slice of bread, Sodium 540 grams sodium, Sugar 19 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
CAYMAN CUSTARD-TOPPED CORNBREAD
You won't find the recipe anywhere other than the Cayman Islands! One of my favorite desserts growing up in Cayman. Very sweet and you will be wanting more!
Provided by Sharice McLean
Categories World Cuisine Recipes Latin American Caribbean
Time 1h40m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
- Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 57.8 g, Cholesterol 27.8 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 156.5 mg, Sugar 42.8 g
CARIBBEAN CREAMED CORN, CORNBREAD
this is another level of cornbread...its moist, tasty and very sophisticated with a taste that leaves u wanting more and more. u never make 1 and become satisfied with it. i am from the west indies so i decided 2 caribbean-ise the cornbread and i am sure that u will love it just as much as i did. happy eating! :)
Provided by angeliceyes
Categories Savory Pies
Time 40m
Yield 1 BAKING DISH, 12 serving(s)
Number Of Ingredients 14
Steps:
- Spray baking dish with cooking spray and pre-heat oven to 400 degrees.
- whisk together all the dried ingredients and set aside. in another bowl, whisk together the eggs, milk and melted butter (i used i cant believe its not butter in order to lessen the amount of fat and it worked perfectly well) and add to the dried ingredients, whisking all the way until all the ingredients are well incorporated. then add in peppers, creamed corn, celery and onions. mix well and set aside for 15 minutes in order for the cornmeal to soak up all the liquids. this ensures a much more moist cornbread.
- place in oven for 20-25 minutes or until the knife comes out clean.
Nutrition Facts : Calories 192.3, Fat 8, SaturatedFat 4.3, Cholesterol 63.6, Sodium 451.2, Carbohydrate 25.6, Fiber 2.1, Sugar 4, Protein 6
CREAMED CORN SKILLET CORNBREAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
- Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
- Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.
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