Caribbean Cornbread Recipe Is Another Level of High-Protein Deliciousness (10 Ingredients) by Jan Mostrom
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My husband and I were blessed to go to the island of Anguilla for our anniversary. We stumbled upon this local beautiful restaurant called Blanchards Restaurant and Beach Shack and had a magical evening celebrating 15 years together. We were so enthralled with the experience we bought their cookbook (see link below) and this is one of our favorites recipes.
This is cornbread recipe on another level and we've never been disappointed. If you saw this page in my cookbook you'd know how much we love it by the way it's coated in ingredients! You might want to make a double batch because it's just as good (or maybe better) in the days after you make it. (I got so nostalgic writing this post I researched and found the restaurant still exists so go if you have the chance! Go!)
The moist high-protein cornbread is made with flour, cornmeal, baking powder, salt, butter, eggs, sugar, cream-style corn, crushed pineapple (yes!) and shredded Monterey Jack cheese. The cornbread bakes for about an hour or until a toothpick comes out clean. Now get ready to take your taste buds on an incredible journey! Plus, check out the health benefits of protein.
Serve this Caribbean cornbread as a side dish with dinner.
Cuisine: American / Caribbean
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour and 30 minutes
Servings: 8
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 4 large eggs
- 1 1/2 cups cream-style corn
- 1/2 cup canned crushed pineapple, drained
- 1 cup shredded Monterey jack cheese (or mild cheddar or colby)
Here's how to make it:
- Whisk together the flour, cornmeal, baking powder and salt in a medium bowl. Set aside.
- With an electric mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. Add the corn, pineapple and cheese and mix on low to blend. (If you don't have cream-style corn, you could use a can of whole kernel corn that's been drained. I use salted butter not unsalted butter because I never have unsalted butter in the house. The cornbread is still fabulous.)
- On a low speed, add the dry ingredients and mix until blended well. Pour the batter into a butter and floured 9-inch glass or ceramic cake pan, or similar-sized baking dish.
- Bake in a preheated 325-degree F oven until golden brown around the edges and a toothpick stuck in the center comes out clean, about 1 hour. Cut into squares and enjoy!
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