Caribbean Cornbread Recipe: This Is Cornbread Like You've Never Tasted Before (Five Stars!) by Jan Mostrom

Bread/Muffins Side Dishes
9 months ago

Caribbean Cornbread Recipe: This Is Cornbread Like You've Never Tasted Before (Five Stars!)

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 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!

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. 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


  • 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: 

  1. Whisk together the flour, cornmeal, baking powder and salt in a medium bowl. Set aside.
  2. 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.
  3. 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. 
  4. 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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Well, wow. Never heard of pineapple in cornbread but the tropical vibes are speaking to me!
Jan Mostrom
Soon to be posted is pineapple fried rice! I guess I'm on a roll!
Melissa Vickers
My mom was asked once to make a blueberry pie for an annual church blueberry pie. She thought just using blueberries was too bland so she added pineapple. It tasted really good but so rattled the organizers that she was the subject of board meetings for weeks. :-)
Is there an entree that you like to serve this with?
Jan Mostrom
I'm about to post my 5 ingredient chicken chili but truthfully everyone loves this so much most any would be great. Pork, steak or whole roasted chicken with roasted vegetables and the bread are our favorites!
Melissa Vickers
Being of the "no sugar in cornbread" crowd, I can't quite bring myself to call this corn-BREAD.... HOWEVER, let's call it Pineapple Corn Cake and I can't wait to try it! :-) It's all the name.... Sounds really tasty!
Jan Mostrom
lol Absolutely valid! LMK if you decide to try and serve as a dessert!:)
Melissa Vickers
I almost made this tonight but didn't have the creamed corn. I was disappointed! Will get some on my next shopping trip!
Melissa Vickers
I just made this--Oh, my--very tasty! I almost followed the recipe.... However, I had self-rising cornmeal so I backed the baking powder down to 1 tsp, and a can of cream style corn is a little more than 1 1/2 cups so I just dumped all of it in. I decided it wasn't quite sweet enough to be a cake, but it was too sweet to qualify as [sugarless] cornbread, so I turned it into muffins instead! filled 18 muffin cups, and took about 45 minutes to cook. I love muffins, and will put just about anything in them--including sugar--and I'd just as soon have a muffin to eat on the go as a pan of something that has to be cut up. Love the recipe!
Jan Mostrom
I often used drained sweet corn when I don't have creamed corn in the house. I forgot to put that as an option. I've never used frozen corn but I would think that would work too! With all the other wet ingredients I don't miss the creamed corn at all!

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