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Pineapple-Cheddar Corn Bread

Makes: 12 servings
Prep 20 mins Bake 375°F 35 mins
Pineapple-Cheddar Corn Bread
Ingredients
  • 1  cup  all-purpose flour
  • 1  cup  cornmeal
  • 1/2  cup  sugar
  • 2  teaspoons  baking powder
  • 1  teaspoon  salt
  • 1/2  cup  butter, softened
  • 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 273,
  • Fat, total (g) 13,
  • chol. (mg) 101,
  • sat. fat (g) 7,
  • carb. (g) 34,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 13,
  • pro. (g) 7,
  • vit. A (IU) 437,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 474,
  • Potassium (mg) 144,
  • Percent Daily Values are based on a 2,000 calorie diet

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