Ingredients:
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons baking powder
1 teaspoon salt
1 cup butter, room temperature
3/4 cup sugar
4 eggs
1 1/2 cups canned cream-style corn
1/2 cup canned crushed pineapple, drained
1 cup shredded monterey jack cheese or 1 cup mild white cheddar cheese
Directions:
Preheat oven to 325F.
Butter and flour a 9-inch square glass cake pan (you can use a metal pan but the recipe states that glass works better).
In a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside.
Using an electric mixer, cream butter and sugar.
While mixer is running, add eggs, one at a time, beating well after each addition.
Add corn, pineapple and cheese; mix to blend.
At low speed, add flour mixture and mix until well blended.
Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour.
Servings: 9
Time preparation: 20 min.
Time total: 80 min.