An Easy and Delicious Recipe for Caribbean Cornbread

I love visiting the Caribbean. What’s not to like, right? If you’ve been there, you know exactly what I’m talking about. Ridiculously incredible blue waters, breathtaking beaches, scorching sun and an undeniable sense of hospitality on almost every island you visit.

Of course, another reason to love the Caribbean is the food. One of my favorite Caribbean travel experiences was in Saint Lucia. We had a fun tour of the island and randomly ended up in this couples house. By the way, she was happy to see us, but apparently wasn’t happy with the guy sitting next to her. MDR.

Chad Benefield

Chad Benefield

Seriously. Our driver showed up in front of this house, walked inside and pulled out the craziest loaves of bread ever. I mean, look at this thing! It looks like an animal’s paw.

Chad Benefield

Chad Benefield

They were hot, just out of the oven. He also pulled out large blocks of cheese which we placed inside the bread to melt. The final result ? Magic! It was so good.

Today, What’s cooking? Guest Patty Millay also serves up a nice helping of island-inspired bread. Have you ever tried Caribbean Cornbread? I will be honest. Until today, I had not. But it’s unique and creative and tasty!

From Patty:

I know – Caribbean cornbread…sounds crazy, doesn’t it! My mom would never have allowed sugar in cornbread…definitely not pineapple, corn and cheese! I’m lucky to have made friends on several cooking groups on social media and one of them posted a photo of pineapple cornbread from a small restaurant back home. It took some digging to find this recipe but it’s one I’m going to make again… and soon.

This sweet creation would go well with barbecued ribs or any other tangy protein. With us, it holds on its own with a large glass of cold milk and off you go!

Here’s how to do it!


1 cup flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon of salt
1 stick of butter
1/2 cup sugar
3 eggs
14.5 ounces canned creamed corn (one 14.5 or 1 1/2 cup can)
1/2 cup drained crushed pineapple
4 ounces grated Monterey Jack cheese
1/4 cup canola oil – plus 2


Preheat the oven to 325*

In a large bowl, combine the flour, cornmeal, baking powder and salt. Put 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 to run the blender and slowly add, one at a time, the creamed corn, pineapple, cheese and 1/4 cup canola oil. Mix until well blended. Slowly add the bowl of dry ingredients and mix until well blended.

Grease a 9 x 2 inch round metal pan (or 9 x 9 square baking dish) with the remaining 2 tablespoons of canola oil and bake for 5 minutes. Remove the pan from the oven and immediately pour the batter into the pan and bake until a toothpick stuck in the center comes out clean, 45 to 50 minutes. Cornbread should be golden brown when cooked. (You can also separate the mixture into two greased round pans if you prefer.)

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Michael M. Tomlin