If you’re looking for a cornbread that can perfectly complement any hearty entree, you’ve found it! Inspired by the enchanting flavors found throughout the Caribbean with a texture that’s smooth and moist, this dish is an addictive and sweet treat.
Serving Size: 8
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 4 large eggs
- 1 1/2 cups canned cream corn
- 1/2 cup canned crushed pineapple, drained
- 1 cup shredded Monterey Jack or mild white Cheddar cheese
Preheat your oven to 325 degrees.
Butter and flour a 9-inch square glass cake pan. (You can also use a metal cake pan).
In a mixer, cream the butter and the sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. On a low speed, add the dry ingredients, and mix until blended well.
Pour the batter into the prepared pan and bake until a tester stuck in the center comes out clean, about one hour to an hour and fifteen minutes.
Do not undercook the cornbread. It should be golden brown on top when done.
As featured on Epicurious.