Pineapple Cheddar Cornbread
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 4 eggs, lightly beaten
- 1 (14.75 ounce) can cream-style corn
- 1 (8 ounce) can crushed pineapple, drained
- 4 ounces sharp cheddar cheese, shredded
Preheat oven to 375 degrees. Grease and flour a two-quart baking dish and set aside. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt.
In large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add eggs, one at a time and mix well after each addition. Beat in flour mixture on low speed just until combined. Stir in corn, pineapple and cheese. Spoon batter into prepared dish. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Submitted by Faye Childs of Loganville.
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