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