Pineapple and Cheddar Cornbread |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This cornbread uses cream style corn just like mom made. But it also has pineapple and cheese, nothing like mom made. Ingredients:
1 cup flour |
1 cup cornmeal |
1/2 cup sugar |
2 teaspoons baking powder |
1 teaspoon salt |
1/2 cup butter, softened |
4 eggs, lightly beaten |
1 (14 3/4 ounce) can cream-style corn |
1 (8 ounce) can crushed pineapple, drained |
4 ounces cheddar cheese (about 1 cup) or 4 ounces monterey jack cheese, shredded (about 1 cup) |
Directions:
1. Preheat oven to 375°F Grease and flour a 2 quart rectangular baking dish and set aside. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt.
2. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add eggs one at a time, beating well after each addition. Beat in flour/cornmeal mixture just until moistened. Stir in corn, drained pineapple, and cheese. Spoon batter into prepare pan.
3. Bake 35 minutes until a toothpick comes out clean. Cut into squares and serve warm.
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