CARIBBEAN CORNBREAD
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!
Provided by Leslie in Texas
Categories Quick Breads
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- Butter and flour a 9-inch square glass cake pan (you can use a metal pan but the recipe states that glass works better).
- In a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside.
- Using an electric mixer, cream butter and sugar.
- While mixer is running, add eggs, one at a time, beating well after each addition.
- Add corn, pineapple and cheese; mix to blend.
- At low speed, add flour mixture and mix until well blended.
- Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour.
Nutrition Facts : Calories 461.1, Fat 27.3, SaturatedFat 16.2, Cholesterol 159.4, Sodium 870.9, Carbohydrate 47.6, Fiber 2, Sugar 19.4, Protein 9.4
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