Caribbean Cornbread

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Pineapple is the surprise ingredient in this caribbean-style cornbread! Originally from a food section newspaper article about a restaurant in anguilla. It's delicious with ham and will go well with summer barbeques!!

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Steps

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Preheat oven to 325.

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Butter and flour a 9-inch square glass cake pan.

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In a medium bowl , whisk together flour , cornmeal , baking powder and salt.

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Set aside.

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Using an electric mixer , cream butter and sugar.

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While mixer is running , add eggs , one at a time , beating well after each addition.

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Add corn , pineapple and cheese.

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Mix to blend.

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At low speed , add flour mixture and mix until well blended.

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Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean , about 1 hour.

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Ingredients

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all-purpose flour, cornmeal, baking powder, salt, butter, sugar, eggs, cream-style corn, canned crushed pineapple, monterey jack cheese