Wednesday, November 26, 2008

Blanchard's Caribbean Cornbread

In the spirit of Thanksgiving cuisine, I share with you my favorite cornbread recipe. My husband and I first indulged in this tasty treat on our honeymoon in Anguilla. The concept for the Caribbean style cornbread comes from Bob and Melinda Blanchard, owners of Blanchard's Restaurant. The Blanchards are Vermont transplants to this tiny Caribbean island and live by the mantra, "live what you love." It is such a simple concept and one that not too many of us are ever able to fully embrace.

If you want to take the first step toward living what you love, make this cornbread! It incorporates pineapple and Monterey jack cheese to make a deliciously rich and moist side to your meal. Blanchard's Caribbean cornbread is a staple on their Thanksgiving menu, why not make it a regular on yours?

Blanchard's Caribbean Cornbread
Serves 8

1 cup All-purpose flour
1 cup Cornmeal
2 tablespoons Baking powder
1 teaspoon Salt
½ pound (2 sticks) Unsalted butter, at room

¾ cup Sugar
4 Large eggs
1 ½ cups Cream-style corn
½ cup Canned crushed pineapple, drained
1 cup Shredded Monterey jack cheese

  • Preheat the oven to 325°. Butter and flour a 9-inch square glass cake pan. Whisk together the flour, corn meal, baking powder and salt in a medium bowl and 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 addition. Add the corn, pineapple and cheese and mix to blend. On a low speed, add the dry ingredients and mix until blended well.

  • Pour the batter into the prepared pan and bake until golden brown around the edges and a cake tester stuck in the center comes out clean, about 1 hour.

1 comment:

Jill said...

This is an excellent recipe, easy to make and delicious. Reminds me of our visits to Anguilla whenever I make it. Blanchards cookbook contains many more superb recipes like this one.

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