Pineapple And Cheddar Cornbread - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 375\u00b0F Grease and flour a 2 quart rectangular baking dish and set aside. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt.
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.
Bake 35 minutes until a toothpick comes out clean. Cut into squares and serve warm.