Caribbean · main

Caribbean Creamed Corn, Cornbread

Caribbean Creamed Corn, Cornbread reads sweetness 5.3, richness 4.5 and salinity 3.7 on Palate's 0–10 flavor X-ray — a Caribbean main, about 1 hr 6 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 5.3 · Richness 4.5 · Salinity 3.7 · Umami 3.3 · Allium 3.0 · Herbaceous 1.9 · Fruity 1.6 · Earthy 1.6 · Floral 1.4 · Nutty 1.2 · Bitterness 1.0 · Citrus 0.9 · Sourness 0.6

What's in it (16)

Time & effort: about 1 hr 6 min (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 198.1 kcal, 9.9 g protein, 5.2 g fat, 33.6 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

  1. Spray baking dish with cooking spray and pre-heat oven to 400 degrees.
  2. whisk together all the dried ingredients and set aside. in another bowl, whisk together the eggs, milk and melted butter (i used i cant believe its not butter in order to lessen the amount of fat and it worked perfectly well) and add to the dried ingredients, whisking all the way until all the ingredients are well incorporated. then add in peppers, creamed corn, celery and onions. mix well and set aside for 15 minutes in order for the cornmeal to soak up all the liquids. this ensures a much more moist cornbread.
  3. place in oven for 20-25 minutes or until the knife comes out clean.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.