AuthorMonique Taylor Yee ShuiYields1 ServingCategoryCaribbean, North AmericanThis recipe is a sweet cornbread that includes West Indian mixed essence. Mixed essence has a deliciously unique flavour and can be found in many West Indian drinks and baked goods.
Serve this Caribbean inspired cornbread with my Jamaican Rum Glazed Turkey! Try it next you are hosting for a special occasion.
Ingredients
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium-sized bowl combine the wet ingredients – egg, milk, vanilla, mixed essence and melted butter.
Follow by combining the dry ingredients (flour, cornmeal, sugar, salt and baking powder) in a large bowl.
Slowly add the wet ingredients to the large bowl and stir until all ingredients are moistened and well combined. Try not to over mix your batter
Pour the batter into a 12” greased loaf pan.
Bake in the oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let your cornbread stand for at least 15 minutes before serving.
Ingredients
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium-sized bowl combine the wet ingredients – egg, milk, vanilla, mixed essence and melted butter.
Follow by combining the dry ingredients (flour, cornmeal, sugar, salt and baking powder) in a large bowl.
Slowly add the wet ingredients to the large bowl and stir until all ingredients are moistened and well combined. Try not to over mix your batter
Pour the batter into a 12” greased loaf pan.
Bake in the oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let your cornbread stand for at least 15 minutes before serving.
