Caribbean Cornbread

• 1 cup flour
• 3/4 cup yellow corn meal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter
• 1/2 cup sugar
• 3 eggs
• 14.5 ounces creamed corn (1 can)
• 1/2 cup drained crushed pineapple
• 4 ounces shredded Monterrey Jack cheese
• 1/4 cup canola oil, plus 2 tablespoons

1. Preheat oven to 325 degrees
2. Butter and flour a 9x2-inch round metal pan (or 9x9 square baking dish.)
3. In a large bowl, combine the flour, corn meal, baking powder, and salt. Set aside.
4. In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time beating well after each egg.
5. Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and canola oil. Mix until well blended.
6. Grease the pan with 2 tablespoons of canola oil and set in the oven for 5 minutes. Remove pan from oven and immediately pour the batter into the pan and bake until a toothpick stuck in the center comes out clean, 45-50 minutes. The cornbread should be golden brown when done.

flour, yellow corn meal, baking powder, salt, butter, sugar, eggs, corn, pineapple, cheese, canola oil

Taken from food52.com/recipes/60960-caribbean-cornbread (may not work)