Pineapple And Cheddar Cornbread

10 ingredients
3 steps

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. 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. 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. 3
    Bake 35 minutes until a toothpick comes out clean. Cut into squares and serve warm.

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