• Chef Kelly Unger

Sweet & Salty Cornbread

I am a huge sweet and salty fan and I like my cornbread super moist. This recipe fits the bill as well as using some pantry staples or at least some things that are easy to find at the grocery store right now. The addition of cheese in this recipe makes it extra dreamy for me. Enjoy!


Caribbean Cornbread

1 cup all purpose flour (I use locally grown, stone ground Castle Valley Mill whole wheat)

¾ cup corn meal (I use Castle Valley Mill corn meal)

1 tablespoon baking powder

1 teaspoon salt (reduce to half if your butter is salted)

1 stick of butter, softened

3 eggs (vegan option – 3 tablespoons ground flax seed mixed with 7 ½ tablespoons warm water)

14.5 oz can of creamed corn

8 oz can crushed pineapple

4 ozs shredded Monterey Jack cheese

¼ cup canola or grapeseed oil plus 2 tablespoons

Preheat the oven to 325 degrees. Grease a 9x2 round pan or a 9x9 square with the 2 tablespoons of oil. In a medium bowl, combine the flour, corn meal, baking powder and salt, set aside. In a stand mixer or with a hand mixer, cream the butter and sugar. With the mixer running, add the eggs one at a time, beating well after each egg. Slowly add, one at a time, the creamed corn, the pineapple, the cheese and then the ¼ cup of oil. Mix until well blended. Slowly add the dry ingredients and mix until well blended.

Place the greased pan in the oven for 5 minutes to heat the oil. Remove the pan and immediately pour the batter into the pan and bake for approximately 45 to 50 minutes or until a toothpick inserted into the center comes out clean and is golden brown.


Visit castlevalleymill.com to order direct and to find out where to purchase locally.




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