Pineapple Cheddar Cornbread
Ingredients:
- 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.
Featured recipes are not independently tested so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from the recognized experts.
Send us your recipes!
The best recipe entry each month will appear in the Gas Up the Stove section of the Gasette and receive a FREE COOKBOOK.
Send name, address and recipes to:Walton EMC Natural Gas
Attn: Recipe P.O. Box 260
Monroe, GA 30655
or gasette@waltonemc.com