Tuesday, March 10, 2015

Recipe - Pineapple Cornbread

This is an interesting take on cornbread.  Mine turned out a little over done so I changed the instructions from the recipe to only take for an hour instead of an hour and 10 minutes.  But check and go a little longer if you think that you need to.


  • 1 cup flour
  • 1 cup cornmeal
  • 2 T baking soda
  • 1 t salt
  • 2 sticks butter, room temperature
  • 3/4 cup sugar
  • 4 eggs
  • 12 oz creamed-style-corn
  • 4 oz crushed pineapple


  1. Whisk together the dry ingredients (flour, cornmeal, baking soda, salt) and set aside
  2. Cream the butter and sugar
  3. Add the eggs to the butter mixture and beat well after each addition.  If it looks "curdled", that's not a problem.
  4. Add the corn, pinapple and cheese to the butter mixture.
  5. Then slowly add the dry ingredients, a 1/4 cup at a time.
  6. Pour into a 9 inch baking dish.
  7. Bake at 325 for 1 hour or until a toothpick inserted comes out clean.
  8. Serve warm.


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