CARIBBEAN CORNBREAD
Pineapple is the surprise ingredient in this Caribbean-style cornbread! Originally from a food section newspaper article about a restaurant in Anguilla. It's delicious with ham and will go well with summer barbeques!
Provided by Leslie in Texas
Categories Quick Breads
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 461.1, Fat 27.3, SaturatedFat 16.2, Cholesterol 159.4, Sodium 870.9, Carbohydrate 47.6, Fiber 2, Sugar 19.4, Protein 9.4
TEA LOAF
Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat
Provided by Esther Clark
Categories Afternoon tea
Time 1h50m
Number Of Ingredients 8
Steps:
- Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
- Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
- Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.
Nutrition Facts : Calories 279 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
CARIBBEAN TEA BREAD
Make and share this Caribbean Tea Bread recipe from Food.com.
Provided by McCarthy
Categories Quick Breads
Time 10m
Yield 1 tea bread
Number Of Ingredients 9
Steps:
- Remove the bread pan from the bread machine and fit the kneader.
- Add the melted butter, milk and eggs to the bread pan. Sift the flour, baking powder and salt together. Stir in the caster sugar, desiccated coconut and tropical fuits.
- Sprinkle the mixture over the liquids in the bread pan.
- Insert and lock the bread pan into the bread machine. Select program 10 (Cake/Quick Bread). Press start. After 6 minutes, open the lid and, using a plastic spatula, scrape down the sides of the bread pan to remove any dry flour pockets.
- At the end of the cycle, turn off and remove the bread pan, using oven gloves.
- Leave to stand on a cooling rack for 5 minutes then turn out and place on a wire rack to cool.
Nutrition Facts : Calories 2444.8, Fat 67.3, SaturatedFat 39.7, Cholesterol 551, Sodium 1815.7, Carbohydrate 405.1, Fiber 10.6, Sugar 127.5, Protein 55
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