Live What You Love

Blanchard’s Caribbean Cornbread has been a staple on our Thanksgiving menu for many years, both at home and at our restaurant. It is, in fact, one of our favorite recipes of all time. This is a recipe that will change your opinion about cornbread forever. Moist and rich, it has kernels of corn, Monterey jack cheese, and bits of juicy pineapple. Best of all, it’s really, really easy.

Hope you enjoy it!

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 temperature
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. (You can use a metal cake pan, but we’ve found the old-fashioned glass Pyrex brand to work the best.) 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. (If your pan isn’t quite deep enough to hold the entire batch, just pour the extra into a muffin tin or mini loaf pan.)