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How to Make Jamaican Festival Bread

Jamaican Festival Bread Recipe

Jamaican Festival Bread is a culinary delight that beautifully embodies the vibrant culture and rich history of Jamaica.
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Author: Lori Walker, MS, RD
Course: Appetizer, Dinner
Cuisine: Caribbean, Jamaican
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 156kcal


  • 3/4 cup all-purpose flour/Bread flour providing the base for the batter with its versatile and gluten-rich properties.
  • 2 tablespoons of White Sugar lending a touch of sweetness that balances the savory elements of the dish.
  • 1/4 cup of Yellow Cornmeal fine, adding a delightful crunch and a subtle hint of corn flavor to the coating.
  • olive oil or vegetable oil serving as the medium for cooking and achieving a crispy and golden exterior on the fried food. It also imparts a mild flavor that doesn't overpower the dish.
  • 1/4 teaspoon of Salt enhancing the overall taste and bringing out the flavors of the other ingredients.
  • 1 teaspoon baking powder (It helps to reduce yeasty smell) acting as a leavening agent to ensure a light and airy texture in the final result.
  • 6 tablespoons buttermilk or whole milk or water; may need to add 1-2 tablespoons more or less, providing the necessary moisture and binding the dry ingredients together to form a smooth batter.


  • Combine dry ingredients in a bowl. Gradually add milk, and knead into soft, non-sticky dough.
  • Form golf ball-sized pieces into thick ovals with a gentle back-and-forth motion.
  • Heat oil, and fry for 10 mins, flipping midway over low-medium heat until golden and cooked.
  • Remove, drain on a rack, and let cool.
  • Serve while it’s still hot.


  • For a more nutrient-dense version of the cornbread, you can opt to use whole wheat flour instead of all-purpose.
  • You can also substitute vegan milk and oil for their dairy versions if you prefer.
  • To ensure an evenly cooked cornbread, rotate the pan halfway through baking. This helps prevent any hot spots that could lead to uneven cooking.
  • If your cornbread is still slightly undercooked after 25 minutes, cover the pan with a sheet of aluminum foil and continue baking for an additional 5 minutes or so. This will help prevent it from getting too dark on top.
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