Caribbean Cornbread Recipe (2024)

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Caribbean Cornbread isextremely moist with bits of corn, crushed pineapple and the perfect amount of sweetness.✨ It pairs perfectly with your BBQ ribs or some Smoky Chicken Chili. This sweet cornbread is the epitome of island comfort food and will make you feel like "everting wi be irie!"✌️

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What do you think of sweet cornbread?

To sweeten or not to sweeten?

Apparently there’s quite the controversy over putting sugar in your cornbread.

Many people would just as soon eat cardboard than allow their precious golden bread to be corrupted with sweetness. I on the other hand just think we should all relax a little… because life’s too short to get upset over a few spoonfuls of sugar. After all it does help the medicine go down. #inthemostdelightfulway #marypoppinsrocks

Not to beat a dead corn stalk, but one of the inherent - and if you ask me most outstanding - qualities of corn is its sweetness. Therefore I do believe sugar and cornbread are able to coexist.

Personally, I will take my cornbread any way you cook it, just as long as it’s warm and slathered with tons of butter. Ahh butter. (heart eyes)

I think unsweetened corn bread goes best with chili, soups and stews (yep like thatSmoky Chicken Chili). But when I’m getting on the outside of some BBQ ribs I’ll take that sweet, golden goodness all day long! Like the Good Book says, “For everything there is a season, a time for every activity under heaven… and a time forsugar in your cornbread.” Ok, so I added that last part.✌️

In light of this warm summery season, and my deep adoration for turquoise beaches, today we’re talking about sweet golden Caribbean Cornbread.

How I discovered the best sweet cornbread recipe!

This recipe originates from Bob and Melinda Blanchard’s Cookbook, At Blanchard’s Table - A Trip To The Beach Cookbook. They are authors and serial entrepreneurs who owned a number of successfulbusinesses including a million-dollar sauce and salad dressing company in Vermont... and sold it all to open a restaurant on the Caribbean island of Anguilla. It’s an inspiring story about following your dreams, and a lot of hard freaking work. Because as John C. Maxwell says “Dreams don’t work unless you do.” And along those same lines Ann Landers once noted, “Nobody ever drowned in his own sweat.”

I happened to catch an interview with the Blanchards on the Today Show many moons ago. They were promoting their newly released book A Trip To The Beach and their first cookbook At Blanchard’s Table. The B man surprised me with both books, and I was in enraptured. Their story was awe-inspiring. They had a dream, worked hard, took risks, and it all paid off.

It wasn’t too long after both B and I read their story that we made our first trip to the beautiful Anguilla beaches. It was everything.

Anguilla is a small island 16 miles long and 3 miles wide. It’s near other well-known islands like St. Maarten and St. Kitts and Nevis, located in the eastern part of the Caribbean Sea.

Anguilla is a hidden gem, partly because it’s too small to handle cruise ships, and partly because the airport is too small for large jets. That is all perfectly ok with us, and in part makes the island a peaceful paradise.☀️

It truly has everything… powdery white sand beaches, gorgeous places to stay, abundant tropical foliage, friendly locals, and of course delicious cuisine from wonderful places like Blanchards Restaurant. Oh, and lots of goats – can’t forget about those adorable fury creatures! We’ve continued to visit Anguilla many times over the years and it never disappoints. Truly tropical perfection.✨

The Blanchard’s restaurant is one of the not-to-be-missed dining spots on the island. It’s located right on the beach and is enveloped in lush tropical gardens. They offer a creative menu with flavors from the Caribbean, Asia, America and the Mediterranean in a comfortable, candlelit setting.

The perfect alternative to southern cornbread:

The Caribbean Cornbread is one of the many fusion dishes served at the restaurant, and has quite the fan base. Lucky for all of us this sunny sweet manna recipe can be replicated, like so many delightful treasures found in their cookbooks.

The cornbread recipe actually reads like a cake: creaming the butter and sugar together, slowly adding one egg at time. There special ingredients that separate this cornbread from the rest… can you even stand it?

Caribbean Sweet Cornbread Recipe

Caribbean Cornbread is extremely moist with bits of corn, crushed pineapple and the perfect amount of sweetness.

Prep Time10 minutes

Cook Time45 minutes

Total Time55 minutes

Ingredients

1 cup flour
¾ cup yellow corn meal
1 tablespoon baking powder
1 teaspoon salt
1 stick butter
½ cup sugar
3 eggs
14.5 ounces canned creamed corn, (one 14.5 can, or 1 ½ cups)
½ cup drained crushed pineapple
4 ounces shredded Monterey Jack cheese
¼ cup canola oil - plus 2 tablespoons!

Instructions

Preheat oven to 325
In a large bowl, combine the flour, corn meal, baking powder, and salt. Set aside.
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.
Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and the ¼ cup canola oil. Mix until well blended. Slowly add the bowl of dry ingredients, and mix until well blended.
Grease a 9x2-inch round metal pan (or 9x9 square baking dish) with the remaining 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. (You can also separate the mixture into into two round greased pans if preferred.)

Nutrition Information

Yield

Serving Size

1 slice of bread
Amount Per ServingCalories 299Total Fat 7gSaturated Fat 3gUnsaturated Fat 0gCholesterol 73mgSodium 540mgCarbohydrates 51gFiber 2gSugar 19gProtein 9g

Looking for the perfect match to this cornbread? Check out our Smoky Chicken Chili!

... or this Stout Beer Chili!

FAQs

What does adding an extra egg to cornbread do? ›

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

What is the difference between Yankee cornbread and Southern cornbread? ›

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

What did Native Americans call cornbread? ›

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

Get More Info Here ›

What is cornbread in milk called? ›

Also referred to as “crumble-in,” this hearty snack of cornbread doused in milk is beloved among communities in the Southern United States, stretching from Appalachian West Virginia to the heart of Texas.

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Which makes better cornbread white or yellow cornmeal? ›

Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.

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Can you put too many eggs in cornbread? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

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How does an extra egg affect baking? ›

However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense. Like flour, eggs build structure in a cake, so they make a cake batter more bonded and dense.

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What does adding an extra egg do to baked goods? ›

The site says that adding too many eggs will also give your cake a noticeably eggy flavor, which will make it taste more like a custard or a bread pudding and less like a cake. Fine Cooking goes on to clarify that eggs and flour work as protein ingredients when baking.

What happens when you add more eggs to a recipe? ›

If you use too few eggs, your cake won't hold together well, but using too many will result in a cake that is more dense, spongy, and rubbery than it should be. Adding just one extra egg is enough to add moisture and richness.

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