Pineapple-Cheddar Corn Bread

Crushed pineapple, cream-style corn, and cheese give the traditional corn bread recipe a fresh update.

Pineapple-Cheddar Corn Bread + enlarge image
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9 users rated this recipe an average rating of 3.5
Makes:
12 servings
Prep:
20 mins
Bake:
35 mins 375°F
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Pineapple-Cheddar Corn Bread

Ingredients
1
cup cornmeal
1/2
cup sugar
2
teaspoons baking powder
1
teaspoon salt
4
eggs, lightly beaten
1
14 3/4 ounce can cream-style corn
1
8 ounce can crushed pineapple (juice pack), drained
4
ounces 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.

Nutrition Facts

(Pineapple-Cheddar Corn Bread)
    Per serving:
  • 273 kcal cal.,
  • 13 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 101 mg chol.,
  • 474 mg sodium,
  • 34 g carb.,
  • 2 g fiber,
  • 13 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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