“To be a Christian means to forgive the inexcusable, because God has forgiven the inexcusable in you.” ~C.S. Lewis

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.)

Summer Hymn Sing

Let us know what you would like to sing in Worship this summer!

Online Check-in