Adapted from Mel Blanchard’s cornbread recipe, in her book A Trip to the Beach, but with a bit less butter and sweetness than in the Blanchard original. A very rich distinctive cornbread that makes a great counterpoint to spicy Mexican or Caribbean dishes.

Finished cornbread.
Makes: 8 servings
Time: About 60 minutes, most of it unattended


  • 1 cup unbleached all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon sea salt
  • 1.25 sticks salted butter, room temperature
  • 1/4 cup brown sugar
  • 4 large eggs
  • 1.5 cups creamed corn (a 14.75-ounce can of creamed corn)
  • 1/2 cup drained, canned crushed pineapple in juice (not syrup)
  • 1 cup shredded Monterey Jack or medium-sharp Cheddar cheese
  • 1/2 cup shredded cheese, reserved for topping the bread


  1. Preheat oven to 325°F. Mix all ingredients thoroughly.
  2. Pour into well-buttered 9 x 13 inch baking pan.
  3. Sprinkle the top lightly with the remaining 1/2 cup of shredded cheese for a nice crust.
  4. Bake at 325°F about 45 minutes, until a toothpick in the center comes out clean and the top crust is browned.
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