Caribbean Cornbread

Name: Caribbean Cornbread
Ingredients: 1 cup flour; 3/4 cup yellow corn meal; 1 tablespoon baking powder; 1 teaspoon salt; 1 stick unsalted butter; 1/2 cup sugar; 3 eggs; 14.5 ounces creamed corn (1 can); 1/2 cup drained crushed pineapple; 4 ounces shredded Monterrey Jack cheese; 1/4 cup canola oil, plus 2 tablespoons

11 ingredients

6 steps

Ingredients

1 cup flour
3/4 cup yellow corn meal
1 tablespoon baking powder
1 teaspoon salt
1 stick unsalted butter
1/2 cup sugar
3 eggs
14.5 ounces creamed corn (1 can)
1/2 cup drained crushed pineapple
4 ounces shredded Monterrey Jack cheese
1/4 cup canola oil, plus 2 tablespoons

Directions

1

Preheat oven to 325 degrees
2

Butter and flour a 9x2-inch round metal pan (or 9x9 square baking dish.)
3

In a large bowl, combine the flour, corn meal, baking powder, and salt. Set aside.
4

In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time beating well after each egg.
5

Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and canola oil. Mix until well blended.
6

Grease the pan with 2 tablespoons of canola oil and set in the oven for 5 minutes. Remove pan from oven and immediately pour the batter into the pan and bake until a toothpick stuck in the center comes out clean, 45-50 minutes. The cornbread should be golden brown when done.