Caribbean Sweet Cornbread


  • 1 cup flour
  • 3/4 cup yellow corn meal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 stick butter
  • 1/2 cup sugar
  • 3 eggs
  • 14.5 ounces canned creamed corn, (one 14.5 can, or 1 1/2 cups)
  • 1/2 cup drained crushed pineapple
  • 4 ounces shredded Monterey Jack cheese
  • 1/4 cup canola oil – plus 2 tablespoons!


  1. Preheat oven to 325 F
  2. In a large bowl, combine the flour, corn meal, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. Grease a 9×2-inch round metal pan (or 9×9 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.)

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