Thursday, June 4, 2009
Pineapple Chedder Corn Bread
I love Cornbread and my Mom makes a mean killer cornbread, but I had to try this one that I found in Better Homes and Garden. I loved it! The recipe was so big so next time I will for sure cut everything in half. This recipe won a $200 prize!
1 C. all purpose flour
1 C. Cornmeal
2 tsp. baking powder
1 tsp salt
1/2 C. butter lightly beaten
1 14.75 oz. can cream style corn
1 8 oz can crushed pineapple ( drained)
4 oz. chedder cheese shredded ( 1 cup)
1. preheat over to 375 degrees. Grease and flour 2 quart rectangular baking dish, set aside.
2. In a medium bowl combine flour, cornmeal, sugar, baking powder, and salt, set aside.
3. In a large mixing bowl beat butter with electric mixer on medium speed 30 seconds. Add eggs, one at a time, beal well after each addition. Beat in flour mixture on low speed just until combined. Stir in corn, drained pineapple, and cheese. Spoon batter into prepared dish.
4. Bake about 35 minutes or until toothpick inserted near center comes out clean. Cut in squares and serve warm. We ate ours with honey and also on the side we had Bush's baked beans! Enjoy!!