Ingredients

• 1  cup all-purpose flour
• 1  cup cornmeal
• 1/2  cup sugar
• 2  tsp. baking powder
• 1  tsp. salt
• 1/2  cup butter, softened
• 4  eggs, lightly beaten
• 1  14.75-oz. can cream-style corn
• 1  8-oz. can crushed pineapple (juice pack), drained
• 4  oz. cheddar cheese or Monterey Jack cheese, shredded (1 cup)

Directions

1. Preheat oven to 375 degrees¿¿F. Grease and flour a 2-quart rectangular baking dish; set aside.

2. In medium bowl combine flour, cornmeal, sugar, baking powder, and salt; set aside.

3. In large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add eggs, one at a time; beat well after each addition. Beat in flour mixture on low speed just until combined. Stir in corn, drained pineapple, and cheese. Spoon batter into prepared dish.

4. Bake about 35 minutes or until toothpick inserted near center comes out clean. Cut in squares. Serve warm. Makes 12 servings.