Caribbean Corn Bread

 I am a fan of corn bread.  I like all varieties from simple old-fashioned corn bread, to corn bread sweetened with maple syrup or honey, to the zesty versions containing green chilies or jalapeños.  But, in all of my corn bread life, I have never tasted one that is so moist, so delicious, so complex, and so wonderfully tasty as this Caribbean Corn Bread, found in the At Blanchard’s Table cookbook of restaurant recipes from Bob and Melinda Blanchard’s Anguilla restaurant.

“You must try the corn bread,” I told people last night as they filed through the buffet line at my annual Boxing Day dinner.  Not everyone had enough room on their plates after loading them up with all of the goodies, but those who did were back for seconds, and a couple of people requested a carryout.  I just had some for breakfast this morning and it was as good, if not better, than it was yesterday.

No butter is needed here, the cake is moist enough on its own, and you won’t be left with a plate full of crumbs, it holds together perfectly.  As I said earlier, you must try the corn bread.

Caribbean Corn Bread

From At Blanchard’s Table: A Trip to the Beach Cookbook by Robert and Melinda Blanchard

1 cup flour

1 cup cornmeal

2 Tbsp. baking powder

1 tsp. salt

1/2 lb. unsalted butter (2 sticks), room temperature

3/4 cup sugar

4 eggs

1 1/2 cups canned cream style corn (1 14.75 oz. can)

1/2 cup canned crushed pineapple, drained

1 cup Monterrey Jack cheese, shredded

Preheat oven to 325°F. Butter and flour a 9-inch square glass cake pan. (Old fashioned Pyrex works best for this.)

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Set aside.

In a 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 until blended well.

Pour batter into prepared pan and bake until 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 top when done.

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