Thanksgiving Corn Bread From Anguilla

Name: Thanksgiving Corn Bread From Anguilla
Cook time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup of all-purpose flour; 1 cup cornmeal (such as Arrowhead Mills); 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

8 steps

Cook:1h 10min

Every thanksgiving this recipe is made all over Anguilla. Why not add it to one of your celebrations.

Updated at: Thu, 17 Aug 2023 06:02:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories537.6 kcal (27%)

Total Fat30.3 g (43%)

Carbs58.8 g (23%)

Sugars21.8 g (24%)

Protein10.5 g (21%)

Sodium908.5 mg (45%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 cupall-purpose flour

1 cupcornmeal

such as

2 tablespoonsbaking powder

1 teaspoonsalt

0.5 poundunsalted butter

at room temperature

¾ cupsugar

4eggs

1 ½ cupscream-style corn

canned

½ cupcanned crushed pineapple

drained

1 cupMonterey Jack

shredded, or mild white Cheddar Cheese

Instructions

Step 1

Preheat the oven to 325 degrees.

Step 2

Butter and flour a 9″ square baking dish.

Step 3

Whisk together the flour, cornmeal, baking powder, salt and set aside.

Step 4

In a mixer, cream the butter and sugar.

Step 5

Add the eggs one at a time, beating well after each addition. (The mixture may appear curdled at some point, and that’s OK.) Add the corn, pineapple, cheese, and mix to blend.

Step 6

On low speed, add the dry ingredients and mix until blended.

Step 7

Bake until a tester is clean and the cornbread is golden brown on top, about 1 hour and 10 minutes.

Step 8

Serve warm.

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