Thinking about the corn bread that I left at Mary’s last night. I told her to pass it on to her son’s family because I didn’t want to be tempted by it this morning. What was I thinking? I could have taken just one piece. We’re talking seriously good corn bread here. The real thing. Actually, the real thing on steroids.
Gail Blakely has spoiled me for my old standby, Jiffy. She wrote a column (Gourmets and Good Eaters, every Friday in the Falmouth Enterprise) a couple of weeks ago that included some recipes for chili and a recipe for Island Cornbread that caught my eye. When my friend, Mary, invited us over for chicken chili, I jumped at the chance to make the cornbread to go with it. Trust me, once you see this recipe, you’ll understand why making this for just two people wouldn’t be a good idea. Making it for a large group, however, would be ideal. Using a 9 inch square pan, you’ll end up with 16 good-sized squares.
Gail’s Recipe for Island Cornbread from Tortola
- 1 C butter (I used 1/2 C butter, 1/2 canola oil)
- 3/4 C sugar
- 4 eggs
- 14 oz can of creamed corn
- 1/4 C crushed pineapple, drained
- 1 C shredded Jack cheese
- 1 C cornmeal
- 1 C flour
- 2 TBS baking powder
- 1 tsp salt
- Using a mixer, cream the butter and sugar. Add the eggs one at a time, beating well after each addition.
- Switch to a wooden spoon. Stir in the corn, pineapple, cheese and dry ingredients.
- Scrape the mixture into a greased 9” square (or round cake pan) and bake in a pre-heated 325 oven for 1 hour.
- Cool slightly before slicing.
When I emailed Gail to ask if this recipe was as good as it looked, her reply was, “Absolutely!” What more can I say?