Heavenly Sweet Cornbread

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best cornbread

This is the best cornbread ever. Hands down.  My sister in law Jaci uses this recipe, but I had to be sure it was the best recipe. I needed a full mouthful, a plate full, a pan full to make completely sure. And I am.

I made it last night for dinner and everybody gobbled it up. I even took a little piece with me to bed to nibble on (just kidding that is the Strongman’s worst nightmare.)

In the past, I have made just regular cornbread, sometimes from a mix. I have two complaints with the old way.

1. It is dry. Dry and crumbly. You feel the need to drink something with every bite.

2. It isn’t sweet enough. You have to add lots of honey, but that only flavors the top.

best cornbread

This recipe has a couple of sneaky ingredients that bump it up to the next, actually bump it up to black-belt-level-cornbread.

The first is canned creamed corn. I’ve never tasted the stuff plain, and it didn’t look all the appetizing going into the mix, but oh well. I don’t judge. It helps keep the bread moist and the little pieces of corn give awesome texture. If you ask cornbread aficionados, they will tell you cornbread must contain actual corn for it to pass muster. So, phew. Rest easy there.

Next is Monterrey jack cheese. It adds flavor and a little creaminess.

The real trick, however, is crushed pineapple. Yep, pineapple. It makes it every bite sweet. No need to douse in honey any longer. And it adds moisture, much needed moisture.

This recipe comes from a cookbook called “At Blanchard’s Table.” They call it Caribbean Cornbread, which is appropriate given the pineapple. It’s a great cookbook that has a few fabulous recipes.

I hope you try this awesome side dish. It won’t last long on the dinner table!

Heavenly Sweet Cornbread

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: serves 8-10

Heavenly Sweet Cornbread


  • 1 cup flour
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 pound, 1 cup unsalted butter (if using salted, then decrease the salt to 1/2 teaspoon)
  • 3/4 cup sugar
  • 4 eggs
  • 1 1/2 cups canned cream-style corn (1 can)
  • 1/2 cup canned crushed pineapple, well drained
  • 1 cup shredded Monterrey Jack cheese


  1. Preheat the oven to 325
  2. Spray an 8x8 baking dish with cooking spray and sprinkle with a fine layer of cornmeal.
  3. Combine the dry ingredients (except the sugar) in a medium bowl. Set aside.
  4. Cream together the butter and sugar with a mixer. Add the eggs one at a time, allowing each one to be well incorporated before adding the next.
  5. Stir in the corn, pineapple and cheese.
  6. Add the dry ingredients and mix until just incorporated.
  7. Pour into the prepared pan and bake for about 55 minutes to an hour or until a toothpick inserted in the center comes out clean.
  8. Allow to cool for 10-15 minutes before attempting to cut.

Recipe Source: At Blanchard’s Table via Aunt Jaci

p.s. Sorry Jamie D. I know your favorite “M” word made it into this post too many times, but I didn’t know what else to say.

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