Jamaican Coconut Corn Bread Recipes

JAMAICAN COCONUT CORN BREAD

Steps:

• Preheat the overn to 375º.
• Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
• Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan.
• Sprinkle the remaining coconut over the top and bake 25 minutes or until done.

CARIBBEAN CORNBREAD

Steps:

• 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.