Saturday, May 30, 2009
I always know summer is approaching when our calendar starts becoming packed with out-of-town trips. A trip up to New York to visit my husband's family, a Memorial Day trip to Virginia for a family reunion... and that was just May. But wanna know one of my favorite things about taking trips? I buy a ton of magazines to keep me occupied for the long drives. Cooking Light, Better Homes and Gardens, Martha Stewart, Good Housekeeping, Gourmet... just to name a few. And you better believe I have a huge pile of clippings by the time we get home.
Well, this recipe was like striking gold in the very, very back of a Better Homes and Gardens. Man, this is delicious cornbread! I don't think I can rave enough about it! Even my husband, who is so not a fan of cornbread, gobbled this right up. He usually complains that cornbread is too dry. But this bread? Just the opposite. It's moist and flavorful and... did I mention it's just delicious?
This bread is so easy to make and is a fantastic side dish to just about any meal. The cheese really gives it a great flavor while the pineapple makes it incredibly moist. This is not your run of the mill, ordinary cornbread. Make this with dinner tonight, you won't be sorry!
(from Better Homes & Gardens)
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
14.75-oz. can cream-style corn
8-oz. can crushed pineapple (juice pack), drained
4 oz. cheddar cheese or Monterey Jack cheese, shredded (1 cup)
1. Preheat oven to 375° F. Grease and flour a 2-quart rectangular baking dish (I used an 8-inch square pan); set aside.
2. In medium bowl combine flour, cornmeal, sugar, baking powder, and salt; set aside.
3. In large mixing bowl beat butter with electric mixer on medium speed 30 seconds. Add eggs, one at a time; beat well after each addition. Beat in flour mixture on low speed just until combined. Stir in corn, drained pineapple, and cheese. Spoon batter into prepared dish.
4. Bake about 35 minutes or until toothpick inserted near center comes out clean. Cut in squares. Serve warm.