Jamaican cuisine is known for its bold flavors, comforting dishes, and unique twists on traditional recipes. One such delight is Jamaican Cornbread Rolls, a soft, slightly sweet, and buttery bread with a hint of coconut. These rolls are perfect for breakfast, as a side dish for dinner, or as a snack with a cup of tea.
In this recipe, we incorporate coconut milk, nutmeg, and cornmeal to create a Caribbean-inspired cornbread roll that is moist, flavorful, and absolutely irresistible. Let’s get baking!
How to Make Jamaican Cornbread Rolls
Ingredients
For the Dough:
2 cups all-purpose flour
1 cup fine cornmeal
¼ cup granulated sugar
1 packet (2 ¼ tsp) instant yeast
½ tsp salt
½ tsp ground nutmeg
1/2 cup sour cream or condensed milk
¾ cup warm coconut milk (110°F)
¼ cup unsalted butter, melted
1 large egg
For the Glaze (Optional):
2 tbsp melted butter
1 tbsp honey
Instructions
Step 1: Activate the Yeast
In a small bowl, combine warm coconut milk and sugar. Stir in the yeast and let it sit for about 5–10 minutes until it becomes frothy. This step ensures the yeast is active and will help your rolls rise properly.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, salt, and nutmeg. This combination creates a soft yet slightly textured dough.
Step 3: Form the Dough
Make a well in the center of the dry ingredients and add the activated yeast mixture, melted butter, sour cream or condensed milk, and beaten egg. Mix with a wooden spoon or dough hook attachment on a stand mixer until a sticky dough forms.
Step 4: Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for about 5 minutes.
Step 5: First Rise
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
Step 6: Shape the Rolls
Once risen, punch down the dough and divide it into 10–12 equal pieces. Shape each piece into a ball and place them on a greased baking sheet or in a buttered baking dish, ensuring they have slight space between them.
Step 7: Second Rise
Cover the rolls again and let them rise for 30–45 minutes until they puff up.
Step 8: Bake the Rolls
Preheat your oven to 350°F (175°C). Bake for 18–22 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
Step 9: Add the Glaze
While the rolls are still warm, brush them with a mixture of melted butter and honey for a deliciously glossy finish.
Serving Suggestions
Jamaican Cornbread Rolls are best served warm with butter, cheese, or even guava jam. They pair wonderfully with soups, stews, or a hearty Jamaican breakfast featuring ackee and saltfish.
Storage & Reheating Tips
Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating: Warm them in the oven at 300°F for 5–7 minutes or microwave for 15 seconds.
These Jamaican Cornbread Rolls bring a delightful Caribbean twist to classic cornbread. Whether you're making them for a family gathering or just to enjoy with your morning tea, they are sure to be a hit. Try them out, and let me know how they turn out!
Would you add your own twist to this recipe? Share your thoughts in the comments!
Happy baking!
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