Pineapple And Cheddar Cornbread

• 1 cup 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, drained
• 4 ounces cheddar cheese (about 1 cup) or 4 ounces monterey jack cheese, shredded (about 1 cup)

1. Preheat oven to 375u0b0F Grease and flour a 2 quart rectangular baking dish and set aside. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt.
2. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add eggs one at a time, beating well after each addition. Beat in flour/cornmeal mixture just until moistened. Stir in corn, drained pineapple, and cheese. Spoon batter into prepare pan.
3. Bake 35 minutes until a toothpick comes out clean. Cut into squares and serve warm.

flour, cornmeal, sugar, baking powder, salt, butter, eggs, creamstyle, pineapple, cheddar cheese

Taken from www.food.com/recipe/pineapple-and-cheddar-cornbread-368370 (may not work)