“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!”
READY IN:
1hr 20mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Butter and flour a 9-inch square glass cake pan (you can use a metal pan but the recipe states that glass works better).
  3. In a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside.
  4. Using an electric mixer, cream butter and sugar.
  5. While mixer is running, add eggs, one at a time, beating well after each addition.
  6. Add corn, pineapple and cheese; mix to blend.
  7. At low speed, add flour mixture and mix until well blended.
  8. Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour.

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