Caribbean Cornbread Recipe

Name: Caribbean Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose flour; 1 cup Corn meal; 2 tbsp Baking powder; 1 tsp Salt; 2 stick Butter, unsalted at room temperature; 3/4 cup Sugar; 4 Eggs; 1 can Canned creamed corn (14oz size); 1/2 cup Canned crushed pineapple (8 oz can), drained; 1 cup Shredded Monterey Jack or mild cheddar

Servings: persons

1 cup All-purpose flour
1 cup Corn meal
2 tbsp Baking powder
1 tsp Salt
2 stick Butter, unsalted at room temperature
3/4 cup Sugar
4 Eggs
1 can Canned creamed corn (14oz size)
1/2 cup Canned crushed pineapple (8 oz can), drained
1 cup Shredded Monterey Jack or mild cheddar

1
Preheat oven to 325.
2
Butter and flour a 9x9 or 7x11 baking dish.
3
I prefer Pyrex.
4
Combine dry ingredients - flour, corn meal, baking powder, salt - mix and set aside
5
Cream butter and sugar.
6
Mix in eggs one at a time.
7
Mix in corn, pineapple, and cheese.
8
Combine dry and wet ingredients and mix well.
9
Pour into your baking dish.
10
Bake until edges are golden brown, or till a tester stuck into the center comes out clean.
11
Takes about 1 hour.

1335

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup All-purpose flour, 1 cup Corn meal, 2 tbsp Baking powder, 1 tsp 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.

Caribbean Cornbread

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