Caribbean Corn Bread
Description
Submitted by Ilene Cooke
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Bakeware (LG)
1 cup flour
l cup yellow cornmeal
2 tblsp baking powder
1 tsp salt
2 sticks unsalted butter, room temperature
3/4 cup sugar
4 eggs
15 oz can creamed corn
1/2 cup crushed pineapple, drained
1 package of shredded Monterey Jack
l cup yellow cornmeal
2 tblsp baking powder
1 tsp salt
2 sticks unsalted butter, room temperature
3/4 cup sugar
4 eggs
15 oz can creamed corn
1/2 cup crushed pineapple, drained
1 package of shredded Monterey Jack
Methods/steps
Preheat oven to 325.
Butter Large Brookfield Bakware.
Wisk together flour, cornmeal, baking powder, and salt. Set aside.
Melt butter, stir in eggs, and sugar, mix with an electric mixer.
Add the corn, pineapple, and cheese. Mix togther.
Add flour mix, continue mixing until blended.
Pour into the Brookfield Bakeware.
Bake in the oven for 1 hour 15 miutes, or until inserted sharp knife comes out clean.
This can be served at room temperature or can be served after it has cooled out of the oven for a half hour.
Butter Large Brookfield Bakware.
Wisk together flour, cornmeal, baking powder, and salt. Set aside.
Melt butter, stir in eggs, and sugar, mix with an electric mixer.
Add the corn, pineapple, and cheese. Mix togther.
Add flour mix, continue mixing until blended.
Pour into the Brookfield Bakeware.
Bake in the oven for 1 hour 15 miutes, or until inserted sharp knife comes out clean.
This can be served at room temperature or can be served after it has cooled out of the oven for a half hour.
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