Caribbean Cornbread – a delicious recipe with flour, yellow corn meal, baking powder, salt, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325 degrees
2
Butter and flour a 9x2-inch round metal pan (or 9x9 square baking dish.)
3
In a large bowl, combine the flour, corn meal, baking powder, and salt. Set aside.
4
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.
5
Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and canola oil. Mix until well blended.
6
Grease the pan with 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.
1174
kcal
Calories
92
g
Fat
66
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup flour, 3/4 cup yellow corn meal, 1 tablespoon baking powder, 1 teaspoon salt, and more.
Yes, Caribbean Cornbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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