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/ Source: TODAY

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 pound (2 sticks) unsalted butter, at 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 or mild white Cheddar cheese

DIRECTIONS Preheat oven to 325 degrees.Butter and flour a 9-inch square glass cake pan. (You can use a metal cake pan, but glass works best). In a medium bowl, whisk together the flour, corn meal, baking powder, and salt, and set aside. In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. Add the corn, pineapple, and cheese, and mix to blend. On a low speed, add the dry ingredients and mix until blended well. Pour the batter into the prepared pan and bake until golden brown around the edges and a tester stuck in the center comes out clean, about 1 hour.