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Festival

These slightly sweet cornbread cakes from Jamaica can be served with fried fish or jerk chicken for an authentic Jamaican meal. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

  • Servings: 8
  • Yield:
Festival

Source: Mad Hungry, March 2011

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup coarse cornmeal
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/8 teaspoon ground allspice (dry pimento berries)
  • 1 teaspoon vanilla
  • 3/4 cup milk
  • 2 cups vegetable oil

Directions

  1. In a large bowl, mix together the flour, cornmeal, sugar, salt, baking powder, and allspice. In another bowl, combine the vanilla and milk. Slowly stir the milk mixture into the flour mixture to achieve a thick batter. Turn the batter onto a floured surface, knead the dough lightly, and form it into a log shape. Divide it into 8 pieces. With floured hands, roll each piece into a 4-inch-long sausage shape.

  2. Heat the oil in a large, deep skillet over high heat until it is very hot. Fry the dough, turning each piece until golden brown all over, 5 to 6 minutes. Drain on paper towels before serving.

Reviews (1)

  • rossiter 3 Mar, 2011

    use this with jerk chicken

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