Caribbean Corn Bread Food

CARIBBEAN SWEET CORNBREAD RECIPE

Steps:

• 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 1/4 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.)

CARIBBEAN COCONUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
• Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
• Pour batter into the greased loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

CAYMAN CUSTARD-TOPPED CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
• Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

CARIBBEAN CORNBREAD

Steps:

• Preheat oven to 325°.
• Butter and flour a 9-inch square glass cake pan (you can use a metal pan but the recipe states that glass works better).
• In a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside.
• Using an electric mixer, cream butter and sugar.
• While mixer is running, add eggs, one at a time, beating well after each addition.
• Add corn, pineapple and cheese; mix to blend.
• At low speed, add flour mixture and mix until well blended.
• Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour.

CARIBBEAN CREAMED CORN, CORNBREAD

Steps:

• Spray baking dish with cooking spray and pre-heat oven to 400 degrees.
• whisk together all the dried ingredients and set aside. in another bowl, whisk together the eggs, milk and melted butter (i used i cant believe its not butter in order to lessen the amount of fat and it worked perfectly well) and add to the dried ingredients, whisking all the way until all the ingredients are well incorporated. then add in peppers, creamed corn, celery and onions. mix well and set aside for 15 minutes in order for the cornmeal to soak up all the liquids. this ensures a much more moist cornbread.
• place in oven for 20-25 minutes or until the knife comes out clean.

CARIBBEAN CORN

Steps:

• Coat large skillet with non-stick spray.
• Add corn and garlic, sauté for 5 minutes.
• Combine pineapple juice and next 5 ingredients.
• Add to corn, cover and reduce heat.
• Simmer 15 minutes.
• Add onions and cook for 5 more minutes.

JAMAICAN COCONUT CORN BREAD

Steps:

• Preheat the overn to 375º.
• Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
• Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan.
• Sprinkle the remaining coconut over the top and bake 25 minutes or until done.

RUM-LACED CARIBBEAN CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• Grease an 8" square pan.
• Combine the milk, butter, rum and eggs in a large bowl; whisk until well mixed.
• Add in remaining ingredients; stir just until moistened.
• Spread in the greased pan.
• Bake 45-50 minutes, or until done.
• Serve warm or at room temperature.