Brown Sugar Bakeshop's Sweet Caribbean Cornbread
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 cup white cornmeal
- 3 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2⁄3 cup vegetable oil
- 1⁄3 cup melted unsalted butter
- 2 tablespoons dark rum
- 4 eggs, beaten
- 2⁄3 cup crushed pineapple
- 2⁄3 cup canned creamed corn
- 2 cups buttermilk
directions
- Preheat oven to 350*F and grease a 9x13-inch baking pan or muffin pans.
- 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).
- 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.
- Remove from oven, and serve warm with butter or honey or plain.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.