Caribbean Cornbread

Southerners Take Note: This is not what YOU would call cornbread! It is moist and somewhat sweet, not dry. I promise, I am not trying to re-invent true cornbread, just offer another alternative!

Now that the disclaimer is out of the way, you MUST try this bread. I will repeat - YOU MUST TRY THIS BREAD! It is sweet from the pineapple and moist from the butter.

Lets talk about the butter. Im not a prude. I eat healthy with a combo or portion control and low cal foods. But this bread - 2 sticks of butter?- overkill. Besides the 'arghhh' factor with the calories, it was a bit greasy to the touch. I don't usually repeat recipes on this blog but in this case, I will be making this again, experimenting with the butter content, and I will blog with the results.

In the meantime, make it for your family. Make it as-is, or attempt to lighten it. If you do, let me know the results!

Caribbean Corn Bread (Adapted from Epicurious)

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons baking powder
1 teaspoon salt
1/2 (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
4 large eggs
1 1/2 cups canned cream corn
1/2 cup canned crushed pineapple, drained

Preheat your oven to 325

Butter and flour a 9-inch square glass cake pan.

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. On a low speed, add the dry ingredients, and mix until blended well. Add the corn and pineapple and mix until just combined.

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.