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Brown Sugar Bakeshop's Sweet Caribbean Cornbread

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“Kristi Williams, co-owner of Brown Sugar Bakeshop in Little Rock, developed this prize-winning recipe. It took home the title of Best Professional Sweet at the 2012 Arkansas Cornbread Festival in Little Rock. "People think sweet cornbread is gonna be like cake but you can still crumble it up into savory dishes."”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*F and grease a 9x13-inch baking pan or muffin pans.
  2. In a large mixing bowl, sir in the cornmeal, flour, sugar, baking powder and salt. Pour in the vegetable oil, melted butter, beaten eggs, pineapple, creamed corn, rum and milk, and stir just until moistened (batter will be lumpy).
  3. Pour the batter into the greased baking pan or muffin tins. Bake the 9x13-inch pan for 45 minutes until golden brown and starting to show some cracks. The muffins will only take about 20 minutes.
  4. Remove from oven, and serve warm with butter or honey or plain.

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