"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Caribbean Cornbread Recipe

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This recipe for Caribbean Cornbread, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Thompson
Added: Tuesday, June 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1c. Flour; 1c. Cornmeal; 2 tbsp. Baking Powder; 1 tsp. Salt; 1/2c. Butter, room temperature; 3/4 Sugar; 4 Eggs; 1 1/2c. canned Cream-Style Corn; 1/2c. canned Crushed Pineapple, drained; 1c. Monterey Jack.

Directions:
Directions:
Preheat oven to 325. Butter and flour 9" sq. glass pan. In bowl, whisk the flour, cornmeal, baking powder, and salt, and set aside. Cream the butter and sugar together, add eggs 1 at a time, beating well after each addition. Add the corn, pineapple, and cheese, and mix to blend. On low, add the dry ingredients and mix until well blended. Pour into prepared pan and bake 1 hour or until knife comes out clean. Do not underbake cornbread. it should be golden brown on top when done.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I double this recipe because it's great for breakfast the next morning if there is any left!

 

 

 

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