CARIBBEAN CORN BREAD

Caribbean Corn Bread image

Provided by Maryann B

Time 1h15m

Number Of Ingredients 10

1 c all-purpose flour
1 c cornmeal
2 Tbsp baking powder
1 tsp salt
1/2 lb unsalted butter, at room temperature
3/4 c sugar
4 eggs
l l/2 c cream style corn
1/2 c canned crushed pineapple, drained
1 c shredded monterey jack or mild white cheddar cheese

Steps:

1. Preheat oven to 325 degrees. Butter and flour a 13 x 9 inch glass cake pan. In a medium bowl, whisk together the flour, corn meal, baking powder, and salt, and set aside.
2. In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. Add the corn, pineapple,and cheese, and mix to blend. On a low speed, add the dry ingredients and mix well.
3. Pour batter into the prepared pan and bake until a tester stuck in the center come out clean, about one hour to an hour and fifteen minutes. Do not undercook the cornbread. It should be golden brown on top when done.