Caribbean Sweet Cornbread Recipe

Caribbean Cornbread is extremely moist with bits of corn, crushed pineapple and the perfect amount of sweetness.
Course Side Dish
Cuisine Caribbean
Keyword Cornbread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 299 kcal
Author Adapted from Bob and Melinda Blanchard, At Blanchard's Table


  • 1 cup flour
  • 3/4 cup yellow corn meal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 stick butter
  • 1/2 cup sugar
  • 3 eggs
  • 14.5 ounces canned creamed corn (one 14.5 can, or 1 1/2 cups)
  • 1/2 cup drained crushed pineapple
  • 4 ounces shredded Monterey Jack cheese
  • 1/4 cup canola oil - plus 2 tablespoons!


  1. Preheat oven to 325
  2. In a large bowl, combine the flour, corn meal, baking powder, and salt. Set aside.
  3. 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.
  4. Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and the 1/4 cup canola oil.  Mix until well blended. Slowly add the bowl of dry ingredients, and mix until well blended.

  5. 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.)