Sweet Moist Cornbread
adapted from Epicurious and this friend
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup sugar
4 large eggs
1 1/2 cups canned cream corn (one regular can)
1/2 cup canned crushed pineapple, drained
1 cup shredded Monterey Jack or mild white Cheddar cheese
1. Preheat your oven to 325 F. Butter and flour a 9-inch square glass cake pan.
2. In a mixer, cream the butter and the sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. Add the corn, pineapple and cheese, beating well after each addition. On low speed, add the dry ingredients, and mix until blended well.
4. Pour the batter into the prepared pan and bake until a tester stuck in the center comes out clean, about one hour to an hour and fifteen minutes. Do not undercook the cornbread. It should be golden brown on top when done.
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