Thanksgiving Corn Bread From Anguilla!

My favorite place on earth is Anguilla (rhymes with vanilla pronounced Ann-gwilla) . If I boarded a plane tomorrow and had the chance to go anywhere I would choose no other place. It is my tiny gem (well not so tiny) but it is a gem and if you haven’t been yet, contact me before you depart! I have all the ins and outs!!

Every Thanksgiving I make a very special cornbread. It is a recipe from one of the best restaurants on the island of Anguilla, Blanchard’s. Bob and Melinda Blanchard moved from Vermont in 1989 after running many successful businesses. They sold nearly everything they had and moved to the small Caribbean island of Anguilla. They opened the most incredible restaurant and wrote a book to tell about it! If you are planning a trip to Anguilla, you MUST read their book before you go visit and obviously you must make a reservation at their restaurant: A Trip to the Beach




Around this time of year, they make the BEST CORN BREAD EVER!!!!!!!!!! It is to die for. I could eat the entire bread basket and leave! I figured, why not share the recipe this Thanksgiving and bring a little Anguilla to your homes. Try not to eat it all before the Turkey! It is EXTREMELY moist and has the perfect amount of sweetness. I promise this will be the best corn bread you ever made and all of your guests will ask for the recipe. Pinky swear!



(picture courtesy of firstlookthencook)



  • 1 cup of all-purpose flour
  • 1 cup cornmeal (such as Arrowhead Mills)
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 4 eggs
  • 1 1/2 cups canned cream-style corn
  • 1/2 cup canned crushed pineapple, drained
  • 1 cup shredded Monterey Jack or mild white Cheddar Cheese


  1. Preheat the oven to 325 degrees.
  2. Butter and flour a 9″ square baking dish.
  3. Whisk together the flour, cornmeal, baking powder, salt and set aside.
  4. In a mixer, cream the butter and sugar.
  5. Add the eggs one at a time, beating well after each addition.  (The mixture may appear curdled at some point, and that’s OK.)  Add the corn, pineapple, cheese, and mix to blend.
  6. On low speed, add the dry ingredients and mix until blended.
  7. Bake until a tester is clean and the cornbread is golden brown on top, about 1 hour and 10 minutes.
  8. Serve warm.

To freeze, make sure the cornbread is at room temperature, then double wrap it with plastic wrap.  If you are looking to make a double batch, you must use a larger pan than 9×13.



Share Your Thoughts

  1. Robyn

    We just came back from our first trip to Anguilla Saturday! We had lunch at the shack but skipped Blanchards for dinner! We are already planning the same trip, same time next year! We will definitely have to try Blanchards for dinner, and the cornbread too! Thanks for sharing:)

    November 26, 2013 • 3:51 pm •
  2. Amy

    I hope you went to Scilly Cay!!

    November 26, 2013 • 4:08 pm •
  3. Amy Ladetsky

    We just got back from Anguilla last night! Miss it sooo much. We had lunch at the Blanchard’s shack and had a dinner there. All the restaurants were great!

    November 26, 2013 • 8:46 pm •
  4. Robin

    Funny, we got back last sat night and went to Blanchards Beach Shack the last night. 
    The night before we ate at Blanchards. 
    I miss it so much. 
    Where do you stay?

    November 28, 2013 • 12:08 am •
  5. Nicole Damashek

    Can you sub whole wheat flour?

    November 27, 2014 • 7:57 am •