Author Notes
Extremely moist with bits of corn, crushed pineapple and the perfect amount of sweetness! —Holly
Continue After Advertisement
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
-
Preheat oven to 325 degrees
-
Butter and flour a 9x2-inch round metal pan (or 9x9 square baking dish.)
-
In a large bowl, combine the flour, corn meal, baking powder, and salt. Set aside.
-
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.
-
Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and canola oil. Mix until well blended.
-
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.
See what other Food52ers are saying.