Caribbean Cornbread

• Vegetarian

• Produce

  • 14 1/2 can 14.5 ounces canned creamed corn, canned
  • 1/2 cup Pineapple

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tbsp Baking powder
  • 3/4 cup Corn meal, yellow
  • 1 cup Flour
  • 1 tsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1/4 cup Canola oil

• Dairy

  • 1 stick Butter
  • 4 oz Monterrey jack cheese

Found on tasteandsee.com

Description

Directions

• Preheat oven to 325
• In a large bowl, combine the flour, corn meal, baking powder, and salt. Set aside.
• In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time beating well after each egg.
• Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and canola oil. Mix until well blended. Slowly add the bowl of dry ingredients, and mix until well blended.
• Grease a 9x2-inch round metal pan (or 9x9 square baking dish) with 2 tablespoons of canola oil and set in the oven for 5 minutes. Remove pan from oven and immediately pour the batter into the pan and bake until a toothpick stuck in the center comes out clean, 45-50 minutes. The cornbread should be golden brown when done.

Nutrition