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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 9 |
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Pineapple is the surprise ingredient in this Caribbean-style cornbread! Originally from a food section newspaper article about a restaurant in Anguilla. It's delicious with ham and will go well with summer barbeques! Ingredients:
1 cup all-purpose flour |
1 cup cornmeal |
2 tablespoons baking powder |
1 teaspoon salt |
1 cup butter, 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 cheese or 1 cup mild white cheddar cheese |
Directions:
1. Preheat oven to 325°.
2. Butter and flour a 9-inch square glass cake pan (you can use a metal pan but the recipe states that glass works better).
3. In a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside.
4. Using an electric mixer, cream butter and sugar.
5. While mixer is running, add eggs, one at a time, beating well after each addition.
6. Add corn, pineapple and cheese; mix to blend.
7. At low speed, add flour mixture and mix until well blended.
8. Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour.
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