Caribbean Cornbread is extremely moist with bits of corn, crushed pineapple and the perfect amount of sweetness.✨ It pairs perfectly with your BBQ ribs or some Smoky Chicken Chili. This sweet cornbread is the epitome of island comfort food and will make you feel like "everting wi be irie!"✌️
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What do you think of sweet cornbread?
To sweeten or not to sweeten?
Apparently there’s quite the controversy over putting sugar in your cornbread.
Many people would just as soon eat cardboard than allow their precious golden bread to be corrupted with sweetness. I on the other hand just think we should all relax a little… because life’s too short to get upset over a few spoonfuls of sugar. After all it does help the medicine go down. #inthemostdelightfulway #marypoppinsrocks
Not to beat a dead corn stalk, but one of the inherent - and if you ask me most outstanding - qualities of corn is its sweetness. Therefore I do believe sugar and cornbread are able to coexist.
Personally, I will take my cornbread any way you cook it, just as long as it’s warm and slathered with tons of butter. Ahh butter. (heart eyes)
I think unsweetened corn bread goes best with chili, soups and stews (yep like that Smoky Chicken Chili). But when I’m getting on the outside of some BBQ ribs I’ll take that sweet, golden goodness all day long! Like the Good Book says, “For everything there is a season, a time for every activity under heaven… and a time for sugar in your cornbread.” Ok, so I added that last part.✌️
In light of this warm summery season, and my deep adoration for turquoise beaches, today we’re talking about sweet golden Caribbean Cornbread.
How I discovered the best sweet cornbread recipe!
This recipe originates from Bob and Melinda Blanchard’s Cookbook, At Blanchard’s Table - A Trip To The Beach Cookbook. They are authors and serial entrepreneurs who owned a number of successful businesses including a million-dollar sauce and salad dressing company in Vermont... and sold it all to open a restaurant on the Caribbean island of Anguilla. It’s an inspiring story about following your dreams, and a lot of hard freaking work. Because as John C. Maxwell says “Dreams don’t work unless you do.” And along those same lines Ann Landers once noted, “Nobody ever drowned in his own sweat.”
I happened to catch an interview with the Blanchards on the Today Show many moons ago. They were promoting their newly released book A Trip To The Beach and their first cookbook At Blanchard’s Table. The B man surprised me with both books, and I was in enraptured. Their story was awe-inspiring. They had a dream, worked hard, took risks, and it all paid off.
It wasn’t too long after both B and I read their story that we made our first trip to the beautiful Anguilla beaches. It was everything.
Anguilla is a small island 16 miles long and 3 miles wide. It’s near other well-known islands like St. Maarten and St. Kitts and Nevis, located in the eastern part of the Caribbean Sea.
Anguilla is a hidden gem, partly because it’s too small to handle cruise ships, and partly because the airport is too small for large jets. That is all perfectly ok with us, and in part makes the island a peaceful paradise.☀️
It truly has everything… powdery white sand beaches, gorgeous places to stay, abundant tropical foliage, friendly locals, and of course delicious cuisine from wonderful places like Blanchards Restaurant. Oh, and lots of goats – can’t forget about those adorable fury creatures! We’ve continued to visit Anguilla many times over the years and it never disappoints. Truly tropical perfection.✨
The Blanchard’s restaurant is one of the not-to-be-missed dining spots on the island. It’s located right on the beach and is enveloped in lush tropical gardens. They offer a creative menu with flavors from the Caribbean, Asia, America and the Mediterranean in a comfortable, candlelit setting.
The perfect alternative to southern cornbread:
The Caribbean Cornbread is one of the many fusion dishes served at the restaurant, and has quite the fan base. Lucky for all of us this sunny sweet manna recipe can be replicated, like so many delightful treasures found in their cookbooks.
The cornbread recipe actually reads like a cake: creaming the butter and sugar together, slowly adding one egg at time. There special ingredients that separate this cornbread from the rest… can you even stand it?
It’s creamed corn and strained crushed pineapple that take this cornbread up a notch. Making it a super moist cornbread recipe, and fruity-sweet. And interestingly enough, you can’t really taste the pineapple or the creamed corn, but it’s all part of the magic that makes this tropical loaf so delicious.
I did alter the recipe a bit. It originally called for 2 sticks of butter and ¾ cup sugar… Because I don't want the nutrition police to come calling, I cut the butter down to one stick and added ¼ cup canola oil, and reduced the sugar down to ½ cup. Who knows, the wellness PoPo will most likely still have some, ahem, constructive criticism about the healthiness of this recipe but I’ve got my hater-blockers on so I’m all set. #youdoyou #dontjudge #ihadsaladforlunch
This Caribbean Cornbread is pretty amazing! It’s extremely moist, with the perfect amount of sweetness.
Just add a slather of butter and you have the perfect accompaniment for those BBQ baby back ribs, “Secret Sauce” Baked Beans and Smoky Salt and Vinegar Potato Salad! Or if you’re in the “sugar equals dessert” camp, then just have cornbread for dessert - add some sliced strawberries and call it Strawberry Corncake!
Whatever you do, be sure to give this lush summery cornbread a try... soon you'll be saying "everting be irie!"✌️
And if you need a few more recipes to round out the menu, check out this broccoli grape salad with bacon, these low carb Brussel sprouts, and these mac n cheese bites!
I would love to connect with you! Leave a comment and follow me on Instagram, Twitter, Facebook, & Pinterest!
Caribbean Sweet Cornbread Recipe
Caribbean Cornbread is extremely moist with bits of corn, crushed pineapple and the perfect amount of sweetness.
- 1 cup flour
- ¾ cup yellow corn meal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick butter
- ½ cup sugar
- 3 eggs
- 14.5 ounces canned creamed corn, (one 14.5 can, or 1 ½ cups)
- ½ cup drained crushed pineapple
- 4 ounces shredded Monterey Jack cheese
- ¼ cup canola oil - plus 2 tablespoons!
- Preheat oven to 325
- In a large bowl, combine the flour, corn meal, baking powder, and salt. Set aside.
- 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.
- Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and the ¼ cup canola oil. Mix until well blended. Slowly add the bowl of dry ingredients, and mix until well blended.
- Grease a 9x2-inch round metal pan (or 9x9 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.)
Serving Size1 slice of bread
Amount Per Serving Calories 299Total Fat 7gSaturated Fat 3gUnsaturated Fat 0gCholesterol 73mgSodium 540mgCarbohydrates 51gFiber 2gSugar 19gProtein 9g
Looking for the perfect match to this cornbread? Check out our Smoky Chicken Chili!
... or this Stout Beer Chili!
THANK YOU !!!
Finding your cornbread recipe made my day. I just got home yesterday from vacation in AXA and was googling a cornbread recipe because I was at Blanchards last week. It’s snowing at my house and I just made cornbread, coleslaw and fried fish, in an effort to lift my spirits. This recipe is a keeper!
Hi Simeon, I love that you visited AXA and Blanchards! I'm kind of jealous - I'm due for a trip to my favorite place on earth. I'm so glad you made the cornbread and it took you to a happier place. Thanks for stopping by and commenting!
My husband kept begging for me to find a recipe similar to one he had at a restaurant and bingo came upon this one. Paired nicely with pulled chicken, but the cornbread for my husband is the star. He is taking the sweet cornbread only to work for lunch. He suggested I add it to Thanksgiving since I declined his recommendation to make once a month! This is a keeper!!
That's amazing! 🙂 Thank you for sharing your comments, glad you loved it. - H&B
I am from the Dominican Republic and I teste a lot of Cornbread here All of them very dry it or tooooo humid and in general I can not eat more than 3 or 4 bites Untili made this
It Is Perfect Perfect Perfect
I will encourage Not to Change a thing
Thank you for Sharing It
Gracias Maroa! Thank you for such a kind comment - we are glad that you loved it! 🙂 - H & B
you replaced healthy butter with GMO canola ? i'll be altering it back to original
Sounds great, Kathy.
I would like to use frozen corn that came from my garden instead of cream corn. Do I need to add something else to the recipe?
Hi Mavis, That's a great question! I would defrost the corn, scoop it into 11/2 measuring device then pour milk into it to fill up all the spaces in between but don't allow it to go over 11/2 cups. It probably won't be much milk but I think that should work. Good luck!
A great change from plain cornbread. This recipe is a keeper.
Thanks so much, Judy! I'm so glad you enjoyed it!
Made this but added finely chopped Serrano peppers for a touch of heat, otherwise followed the recipe exactly. Was moist and super delicious!! Thanks so much!
That's awesome, Ann! The addition of the Serrano peppers sounds really delicious! Thanks so much for letting me know how it turned out!
I had this delicious cornbread at a Baby Shower and am excited to find the recipe! Thank you for making it available. Two questions, you have listed 1/4 canola oil, plus 2 tablespoons in the ingredients. Does the 1/4 plus 2 T go in the bread when you add the oil, or just the 1/4 cup and the additional 2 T is what you call for to prep the pan? Also, may I assume it's ok to double the recipe and just have it a bit thicker in a 9x12 pyrex?
My pleasure, Betty! It truly is the best cornbread ever!
For 2016 Thanksgiving, I hosted an international foods Thanksgiving where everyone brought dishes from a different country. As the host I made jerk turkey, pulled jerk turkey thighs, a Caribbean punch and your cornbread. It was such a hit that they assumed I would make it again for my 2017 Thanksgiving gathering, which was back to normal meals. That will learn me to keep this recipe on rotation every year! Thanks so much.
Hi Sabrina! I love that you hosted an international Thanksgiving! AND I love that the Caribbean Cornbread made the menu!! I agree with your friends - it should definitely have a place at the table every year!!😁 So glad it was a hit! Thanks so much for taking the time to share your feedback with me.
Can you make in advance freeze this for a few days?
Yes - absolutely! I do it all the time!
Just so yummy!!!
#9 for 2016? Yay for making the list 🙂 Love me some cornbread!!!
Thanks Gretchen - it's pretty scrumptious!
Do you think this recipe would work if I completely left out the cheese? I would need to use duck eggs as well. Thanks!
Hi there Kayla! Yes - I think it would be just as delicious to leave out the cheese. Enjoy!
Steps 2 and 6 differ. Step 2 says grease and flour a pan and step 6 says oil a pan and preheat for 5 minutes. Which is it ? Thanks
Hi, thanks for asking! We've updated this recipe as we prefer to oil the pan and preheat it - we have better results with this method as opposed to greasing & flouring. Thanks for asking about that and we hope you love this recipe!!
Julie @ Running in a Skirt
Ohhhh! This is soooo lovely! I am such a corn bread fan that I know I need to make this, butter and all.
Haha Thank you Julie! I think I actually find excuses to eat butter.? This cornbread is so moist is doesn't even need it. Hope you love it like I do!