Caribbean Creamed Corn Cornbread
Transport your taste buds to the tropics with this irresistible Caribbean Creamed Corn Cornbread, bursting with warm spices and sweet, creamy flavors. This recipe elevates classic cornbread by blending cinnamon and allspice with a splash of vanilla and rich buttermilk, creating a moist and fragrant bread that’s perfect as a side dish or a standalone treat. The addition of canned creamed corn lends a luscious texture and natural sweetness, while a garnish of fresh cilantro adds a pop of vibrant color and a subtle herbal note. Ready in under an hour, this easy-to-make cornbread is baked to golden perfection in a single skillet or dish, making it an effortless centerpiece for your table. Serve it warm with a drizzle of honey or beside your favorite Caribbean-inspired dishes for a flavorful twist on a beloved comfort food.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cinnamon
- 0.25 cup Unsalted butter, melted and slightly cooled
- 2 Eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 1 cup Canned creamed corn
- 2 tablespoons Fresh cilantro, finely chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet and set it aside.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, sugar, baking powder, salt, ground allspice, and ground cinnamon. Whisk together until the dry ingredients are well mixed.
In a separate medium-sized bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth and well combined.
Gently fold the wet ingredients into the dry ingredients. Stir just until everything is combined; do not overmix.
Add the canned creamed corn into the batter and gently fold it in until evenly distributed.
Pour the batter into the prepared baking dish or skillet, spreading it out evenly with a spatula.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the baking dish for at least 10-15 minutes before slicing.
Optionally, sprinkle with freshly chopped cilantro for a vibrant garnish before serving.
Serve warm with butter, honey, or alongside your favorite Caribbean-inspired dishes.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 446 mg | 19% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 9.5 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
