A few months ago our neighbors brought us over this corn bread and it was scarfed up in about 2 seconds flat. I just have memories of the kids literally cramming it into their mouths-lol! I don't know what makes it 'Jamacian' but it has a lot of sugar and butter and is super delish so who cares. It should be renamed a cornbread cupcake. When our neighbors brought it to us, it was in a 8" round cake pan and she said the recipe made 2 pans worth. As muffins, it ended up making 2 dozen. 
They are really light and fluffy and I guarantee you'll love them! Our Wednesday night Summer BBQ's have officially started back up and so we took these tonight and they were gone in the blink of an eye!
Jamaican Corn Bread
2 1/2 C sifted flour
1 C corn meal
1 c sugar
6 tsp. baking powder
2/3 tsp salt
2 sticks unsalted butter, melted
2 eggs
2 C milk
Directions:
Preheat oven to 350 degrees. Mix dry ingredients. Beat eggs and add milk & melted butter. Add to dry ingredients. Beat until well blended.
Pour into (2) 8" greased cake pans, (1) 9×13 pan, or 24 cupcake liners. If baking in cake pans, cook for about 30 minutes, if cooking in a 9×13 pan cook for 35 to 45 minutes and if making them as cupcakes, cook for about 25 minutes.
Enjoy!
XO
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