Pineapple cheddar cornbread

Lynnda Cloutier


The sweetness of the bread offsets the tanginess of the cheese, and the pineapple in this recipe.Source: Unknown

★★★★★ 3 votes


1 cup flour
1 cup cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, softened
four eggs, lightly beaten
one can cream style corn, 15 ounces
one can crushed pineapple, juice pack, drained, 8 ounces
4 ounces cheddar cheese or monterey jack cheese, shredded, 1 cup

How to Make Pineapple cheddar cornbread


  • 1preheat oven to 375°. Grease and flour a 2 quart rectangle or other baking dish. Set aside. In a medium bowl, mix flour, cornmeal, sugar, baking powder, and salt. Set aside.
  • 2In a large mixing bowl beat butter with 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 mixed. Stir in corn, pineapple, and cheese. Spoon batter into prepared dish.
  • 3Bake about 35 minutes or until toothpick inserted near center comes out clean. Cut into squares. Serve warm. Makes 12 servings.

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About Pineapple cheddar cornbread

Course/Dish: Sweet Breads, Savory Breads