September 16, 2012 by magpiemenina
A number of years ago, I went to a Jamaican restaurant in Pennsylvania, where I had some delicious cornbread. The cornbread had a surprising but pleasant savory taste of peppers and spices that I really enjoyed. I tried to find a recipe online but failed to do so. Here is my recreation of it, as best as I can recollect. It turned out well, will surprise your dinner guests, and is excellently filling.
1 9×13 loaf of cornbread, made and allowed to cool (it’s best to make the cornbread the day before)
1 red bell pepper, minced
1/3 onion, minced
1/3 cup milk
2/3 teaspoon ground allspice
2/3 teaspoon garlic salt
1/3 teaspoon paprika
dash of ground cayenne pepper
salt and pepper
1. Preheat oven to 350 degrees Fahrenheit. Crumble the loaf of cornbread into a large mixing bowl. Set aside.
2. In a separate bowl, combine red bell pepper and onion. Set aside.
3. In a third bowl, combine spices and mix. Add eggs and milk and beat well. Pour into the crumbled cornbread and mix well by hand until the cornbread is coated. Add vegetables by the handful, combining after each addition. Dough should stick to itself and be tacky to the touch.
4. Shape into rounds and flatten. Place on a greased, floured baking sheet. Sprinkle brown sugar on top of rounds. Place in oven and bake 15 to 20 minutes, or until the inside begins to dry and become crumbly again.
5. Serve warm with butter.