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.

This post is linked to:

Foodie Friday

Frosty Summer Salad with Cranberry, Pineapple & Beets

My guess is that I could easily count, on one hand, the number of people who think of cranberries when I mention summer salad.  I further contend that absolutely no one would come up with the word “beet” when I mention the same thing.  And yet this tasty, healthful combination makes a very delicious and nutritious, cooling summer side dish that can do double duty as a salad or light, refreshing dessert.  It works for brunch or lunch, is a welcome addition to your summer holiday weekend buffet,  it’s easy (now I have your attention), it can be prepared up to a week ahead (ditto), and makes for a most pleasing presentation.  Dixie cups are the secret to their shape and I won’t tell if you won’t.

Frosty Summer Salad with Cranberry, 

Pineapple & Beet

1 16-ounce can jellied cranberry sauce

1 8-ounce can crushed pineapple, drained

3 Tablespoons freshly squeezed lemon juice

1 cup heavy cream

1 3-ounce package Philadelphia cream cheese, softened

1/3 cup mayonnaise

½ cup confectioners’ sugar

1 cup pecans, chopped

2 Melissa's Peeled and Steamed Red Beets,

each sliced into four ½” circles

Leaf lettuce

Put cranberry sauce into a medium bowl and crush with a fork.  Stir in pineapple and lemon juice; mix thoroughly, set aside.  Whip cream until stiff; blend in cream cheese, mayonnaise, sugar and nuts.  Beginning with cranberry mixture, alternate layers of cranberry and cream mixtures in 8 5-ounce paper cups (I used Dixie bathroom cups). Place cups into a 9” x 9” pan and place in freezer, freezing until firm. 

When ready to serve, place a cleaned leaf of lettuce on each serving plate.  Using a 2” biscuit cutter, cut a circle out of each beet slice, and place on lettuce leaf.  Remove frozen salad from the freezer and peel away paper cups.  Invert on top of beet slice, pressing down lightly.  Garnish with a spritz of light cream and a sprig of mint.  Let stand at room temperature 15 minutes before serving.  Yields: 8

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Sweets for a Saturday

Sunday's Best Party

Nothing beats (if you'll pardon the pun) the convenience of these steamed, ready-to-eat beets from Melissa's Produce.