From Carla's cookery blog: Carla's cookery blog

"Would you like to try something different to go with your Holiday Ham? Here is a fantastic cornbread recipe with a bit of a Caribbean twist - pineapple! . Give it a try and let me know what you think. I think it would be excellent with some barbecued jerk chicken too."

Caribbean corn bread
Servings:Serves 9
Calories per serving:606
Ready in:1 hour, 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:14th December 2013

Best recipe review

Nice and tasty, but...


..your blog seems top have: 'gone west'? The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]


  1. Butter and flour a 9-inch square glass cake pan (you can use a metal pan but glass works better).
  2. In a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside.
  3. Using an electric mixer, cream butter and sugar.
  4. While mixer is running, add eggs, one at a time, beating well after each addition.
  5. Add corn, pineapple and cheese; mix to blend.
  6. At low speed, add flour mixture and mix until well blended.
  7. Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour.


Optionally sprinkle some Scotch Bonnet Pepper or jalapeño peppers to add some fire.

Recipe source

This recipe has been added courtesy of Carla Cancio-Bello - cuban Unfortunately, as of February 2019 the website is no longer in existence.

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