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Pineapple-Cheddar Cornbread

40 Minutes
40 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
2 tsp baking powder
1 tsp salt
1/2 cup butter, softened
4 eggs, lightly beaten
1 can cream-style corn
1 can (8 oz.) crushed pineapple, drained
4 oz cheddar cheese or monterey jack cheese, shredded (1 cup)
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Let's Make It
1
Preheat oven to 375 degrees F. Grease and flour a 2-quart rectangular baking dish; set aside. In a medium bowl combine, flour, cornmeal, sugar, baking powder, and salt; set aside.
2
In a large mixing bowl, beat butter with an 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 until just combined. Stir in corn, drained pineapple and cheese. Spoon batter into prepared dish.
3
Bake about 35 minutes or until toothpick inserted comes out clean.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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