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Photo by Cynthia Nelson

Though the passion for cornbread is not engrained in Caribbean cuisine, it is something that we do enjoy on occasion. 

Prep Time: 15 minutes

Cook Time: 20 minutes

Preheating of oven: 20 minutes

Total Time: 55 minutes

Yield: 1 x 10-inch round cornbread


  • 3 Tbsp bacon fat or vegetable oil
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 cup white sugar
  • 2 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 eggs, room temperature
  • 1 + 1/4 cup whole milk
  • 1/4 cup melted butter


  1. Turn on oven to 400 degrees F
  2. Add bacon fat or vegetable oil to a 10 inch cast iron skillet and place in the oven as it heats up.
  3. Add the cornmeal, flour, sugar, baking powder, salt and black pepper to a bowl and mix thoroughly.
  4. In a separate bowl whisk together eggs, milk and butter.
  5. Pour the egg-milk-butter mixture into the dry ingredients and gently mix together to form a batter.
  6. Carefully remove the hot skillet from the oven, pour in the batter and return the skillet to the oven and let bake for 15 - 20 minutes or until nicely browned. Let rest for 15 minutes before cutting. Cornbread is best eaten warm.

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