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Epicurious

Caribbean Corn Bread

Here’s a recipe that will change your change your opinion about corn bread forever. It is most and rich. This has kernels of corn, Monterey Jack cheese, and bits of juicy pineapple. It’s a great corn bread to accompany barbecues.

4.7

(3)

Recipe information

  • Yield

    8 Servings

Ingredients

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons baking powder
1 teaspoon salt
½ lb. (2 sticks) unsalted butter, at room temperature
¾ cup sugar
4 large eggs
1½ cups canned cream corn
½ cup canned crushed pineapple, drained
1 cup shredded Monterey Jack or mild white Cheddar cheese

Preparation

  1. Step 1

    Preheat your oven to 325°. Butter and flour a 9-inch square glass cake pan. (You can use a metal cake pan, but I've found the old-fashioned glass Pyrex brand works best.)

    Step 2

    In a medium bowl, add all-purpose flour, cornmeal, baking powder, and salt and whisk to combine. Set aside.

    Step 3

    In the bowl of a stand mixer, cream the butter and the sugar until lighter in color. While the mixer is running, add the eggs one at a time, beating well after each addition. On a low speed, add the dry ingredients, and mix until blended well. With the mixer off, add the corn, pineapple, and Monterey Jack cheese and stir until just combined.

    Step 4

    Pour the batter into the prepared pan and bake until a tester stuck in the center comes out clean, about one hour to an hour and fifteen minutes. Do not undercook the cornbread. It should be golden brown on top when done.

TagsAmericanBreadBrunchBakingQuick & Easy
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