> > Speaking of regional cornbread... I have this recipe for "Caribbean Cornbread", as made by my relatives in Jamaica. Anyone care to give it a spin and tell me how it compares to, *ahem*, the true Southern cornbread that Howard's talking 'bout?
> >
> > Wolfspirit
>
> Hey... I'll try anything once. If you want to E-Mail it to me... or post it. I'd like to try it.
>
> Drac "Love Mexican Cornbread; not much on traditional" imas

Okeydoke. This is the sweeter kind of cornbread, incidentally.


CARIBBEAN CORN BREAD - by Barbara Clarke

1 / / cup / / flour
1 / / cup / / yellow cornmeal
/ / / / (fine grit size #350 or #400)
4 / / tsp. baking powder
¼ / / cup / / granulated sugar
1 / / tsp. salt
2 / / eggs
1 / / cup / / buttermilk (or milk)
3 / / Tbsp. vegetable oil
1 / / can / / cream-style corn,
/ / / / (small 8¾ oz. can, or ~1 cup, 227 mL)

Very simple instructions:

Combine and stir dry solids. In a separate bowl, mix together liquids. Add the liquids to solids and beat 1 min. Pour mixture into greased med-large bread loaf pan. Depending on pre-heated oven, bake at 350°F for 30-40 min OR / / 425°F for 20-25 min. Test for doneness.

Yields 1 medium-large corn bread loaf.


Wolf "paschal cornbread, anybody? :-)" spirit