Pineapple-Cheddar Corn Bread
Crushed pineapple, cream-style corn, and cheese give the traditional corn bread recipe a new taste sensation.
Prep Time:
20 mins
Total Time:
55 mins
Servings:
Makes 12 servings.
Ingredients
-
1 cup all-purpose flour
-
1 cup cornmeal
-
1/2 cup sugar
-
2 tsp. baking powder
-
1 tsp. salt
-
1/2 cup butter, softened
-
4 eggs, lightly beaten
-
1 14.75-oz. can cream-style corn
-
1 8-oz. can crushed pineapple (juice pack), drained
-
4 oz. cheddar cheese or Monterey Jack cheese, shredded (1 cup)
Directions
1.
Preheat oven to 375 degreesF. Grease and flour a 2-quart rectangular baking dish; set aside.
2.
In medium bowl combine flour, cornmeal, sugar, baking powder, and salt; set aside.
3.
In large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add eggs, one at a time; beat 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. Serve warm. Makes 12 servings.
Nutrition information
Calories 273, Total Fat 13 g, Saturated Fat 7 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 101 mg, Sodium 474 mg, Carbohydrate 34 g, Total Sugar 13 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin C 6%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
More Great Recipe Ideas from Better Homes and Gardens
