PINEAPPLE AND CHEDDAR CORNBREAD

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Pineapple and Cheddar Cornbread image

This cornbread uses cream style corn just like mom made. But it also has pineapple and cheese, nothing like mom made.

Provided by threeovens

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.
  • 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.
  • Bake 35 minutes until a toothpick comes out clean. Cut into squares and serve warm.

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