About
Take your taste buds on the vacation they deserve! This Sweet Vacation Cornbread is just a delight; moist, tender cornbread with all the summery sweetness of corn. But this Sweet Vacation Cornbread has a few surprises, like all great vacations should — tropical pineapple bits and creamy Monterey Jack cheese! What a great break for your taste buds... and the rest of you, too!
Ingredients
- 1 cup flour
- 3/4 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick butter, room temperature
- 1/2 cup sugar
- 3 eggs
- 1 (14.5-ounce) can creamed corn
- 1/2 cup crushed pineapple, drained
- 4 ounces Monterey Jack cheese, shredded
- 1/4 cup plus 2 tablespoons canola oil, divided
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -In a large bowl, add the flour, the cornmeal, the baking powder, and the salt and whisk to combine.
Step 3 -In the bowl of a stand mixer, add the butter and the sugar and beat until creamy.
Step 4 -While the mixer is running, add the eggs, 1 at a time, and beat well after each addition.
Step 5 -While the mixer is running, slowly and 1 at a time, add the creamed corn, the pineapple, the cheese, and 1/4 cup of the canola oil and mix until well-blended.
Step 6 -Slowly add the dry ingredients mixture and mix until well-blended.
Step 7 -Grease a 9-inch round metal baking pan or a 9-inch square baking dish with the remaining canola oil.
Step 8 -Place the greased baking pan in the oven to heat for 5 minutes.
Step 9 -Carefully transfer the hot baking pan from the oven and immediately add the batter to it, smoothing it out on top.
Step 10 -Bake until the cornbread is golden-brown and a toothpick inserted into the center comes out clean, about 45-50 minutes.
Step 11 -Serve.
