CARIBBEAN CORN BREAD
Nice and moist. A great twist on an old favorite. From Blanchard's table.
Provided by Lynnda Cloutier
Categories Savory Breads
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325. Butter and flour a 9 inch square glass cake pan. Old fashioned Pyrex works best for this.
- 2. In medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.
- 3. In 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 and mix to blend. On a low speed, add dry ingredients and mix til blended well.
- 4. Pour batter into prepared pan and baked til tester stuck in center comes out clean, about an hour to an hour and fifteen minutes. Don't undercook cornbread. it should be golden brown on to when done.
CORNBREAD CRAB CAKES BY LAWRENCE PAGE RECIPE BY TASTY
Here's what you need: prepared cornbread, red pepper, green onion, mayonnaise, sour cream, fresh parsley, fresh cilantro, garlic, large eggs, old bay seasoning, olive oil, salt, pepper, fresh lump crab meat, vegetable oil
Provided by Scott Loitsch
Categories Appetizers
Yield 6 servings
Number Of Ingredients 15
Steps:
- Over a large bowl, crumble the cornbread into fine crumbs until you have about 2 cups (200 g) worth.
- Add the red pepper, green onion, mayonnaise, sour cream, parsley, cilantro, garlic, beaten eggs, Old Bay seasoning, olive oil, salt, pepper, and crab meat to the bowl.
- Break up the crab meat into fine pieces until it is all uniform in size.
- Mix all the ingredients together with your hands or a wooden spoon until evenly combined.
- Form the mixture into small patties, about 2.5 inches (6 cm) in diameter and ¾-inch (2 cm) thick and set aside.
- Add enough vegetable oil to a large skillet to come about ¼-inch (6 mm) up the sides. Heat the oil over medium-high heat until it reaches 350˚F (180˚C).
- Fry the crab cakes in batches, about 3-4 at a time. Cook on each side until golden brown, about 2-3 minutes.
- Transfer to a paper-towel lined plate to drain.
- Serve with your choice of dipping sauce, or they're great just on their own!
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 32 grams, Fat 24 grams, Fiber 1 gram, Protein 26 grams, Sugar 10 grams
CAYMAN CUSTARD-TOPPED CORNBREAD
You won't find the recipe anywhere other than the Cayman Islands! One of my favorite desserts growing up in Cayman. Very sweet and you will be wanting more!
Provided by Sharice McLean
Categories World Cuisine Recipes Latin American Caribbean
Time 1h40m
Yield 15
Number Of Ingredients 14
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.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 57.8 g, Cholesterol 27.8 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 156.5 mg, Sugar 42.8 g
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
CARIBBEAN CORN BREAD
My sister and brother in-law travel to St. Thomas several times a year and the last time they were there she came home with this recipe from one of their favorite restaurants. It is absolutly delicious!!!!
Provided by Maryann B
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 degrees. Butter and flour a 13 x 9 inch glass cake pan. In a medium bowl, whisk together the flour, corn meal, baking powder, and salt, and set aside.
- 2. In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. Add the corn, pineapple,and cheese, and mix to blend. On a low speed, add the dry ingredients and mix well.
- 3. Pour batter into the prepared pan and bake until a tester stuck in the center come out clean, about one hour to an hour and fifteen minutes. Do not undercook the cornbread. It should be golden brown on top when done.
RUM-LACED CARIBBEAN CORNBREAD
Can't take a trip to the islands? Let your imagination carry you there when you serve this bread! Try it warm from the oven drizzled with honey for a delightful treat.
Provided by Dreamgoddess
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390.5, Fat 16.3, SaturatedFat 9.7, Cholesterol 89.8, Sodium 344.4, Carbohydrate 52.2, Fiber 2.1, Sugar 14.1, Protein 7.8
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