PIN EA PPLE-CH ED D A R CORN BREAD
i
cupall-purposeflour
1
cupcornm eal
'A
cup sugar
2
tsp. baking powder
i
tsp. salt
'A
cu p butter, softened
4
eggs, lightly beaten
i
14
.
75
-oz.cancream-stylecorn
i
8
-oz. can crushed pineapple
(juice pack),drained
4
oz.cheddarcheeseor
Monterey Jack cheese,
shredded (i cup)
1. Preheat oven to 375° F. Grease and flour a
2
-quart rectangular baking dish; set aside.
2
. In medium bowl combine flour, cornmeal,
sugar, baking powder, and salt; set aside.
3
. In large mixing bowl beat butter with electric
mixer on medium speed 30 seconds. Add eggs,
one at a time; beat well after each addition. Beat
in flour mixture on low speed just until
combined. Stir in corn, drained pineapple, and
cheese. Spoon batter into prepared dish.
4
. Bake about 35 minutes or until toothpick
inserted near center comes out clean. Cut in
squares. Serve warm. MAKES 12SERVINGS.
G R A N D P R IZ E
Prizesvalued upto $
1 0 ,0 0 0
will be awarded fo rth e best
Prize Tested Recipe of theyear. Seep age
79 8
fo rdetails.
PHOTOS AN D Y LYONS STYLING JILL LUST
