Recipes

[DiAnne]

This recipe was in the Sunday paper.  I made it this afternoon and cannot stay out of it!

1 cup flour
1-1/8 cup med-grind cornmeal
3/4 cup sugar
2 t baking powder
1-1/4 t kosher salt
4 ounces unsalted butter, softened
4 eggs
1-1/2 cups fresh corn or frozen thawed
1 packed cup crushed canned pineapple, drained
1/4 cup creme fraiche
4 oz grated cheddar cheese
Shredded unsweetened coconut to garnish

Preheat oven 375 F.

Grease and flour a 2-quart baking dish

Combine flour, cornmeal, sugar, baking powder and salt.

Beat butter on high.  Add eggs.  Beat well.

Beat in flour mixture on low speed until just combined.

Stir in corn, drained pineapple, creme fraiche and grated cheese.

Bake about 30 minutes.

Pile a generous amount of shredded coconut on top and bake at 400F several additional minutes until lightly toasted.

I had to buy a 20 oz can of crushed pineapple for this.  I also used several handfuls of shredded coconut.  Next time I will use more.  

[Reba055]

Oh my gosh, that looks good!!!

[Kachina624]

Is a 2qt baking dish a 9 X 13?

[doglover3]

oh wow, love cornbread and absolutely love pineapple, sounds so good.

[RespectLife]

I think this belongs on my Easter Menu and will go terrific with my KC Spiral Ham!

Thanks Diane for always sharing!

[DiAnne]

@Kachina624

I did not know that either and could not find any markings on the bottoms.  I used a baking dish that was just a little smaller (because it was pretty) and it worked fine.

[mzlg]

---

@Kachina624 wrote:

Is a 2qt baking dish a 9 X 13?

---

@Kachina624, for me in my baking - whatever baking dish (taking in consideration for the rise of the baked item) holds 8 cups is a 2 quart dish, regardless of shape.  However, I found a conversion table from Cook's Info, which might be of assistance:

Volume
8 cups (2 L)	9 x 2 inch (23 x 5 cm) Round Cake Pan
8 cups (2 L)	8 x 8 x 2 inch (20 x 20 x 5 cm) Square Cake Pan
8 cups (2 L)	9 x 9 x 1 1/2 inches (23 x 23 x 4 cm) Square Cake Pan
8 cups (2 L)	11 x 7 x 1.5 inch (28 x 18 x 4 cm ) Rectangular Cake Pan
8 cups (2 L)	9 x 5 x 3 inch loaf pan (23 x 13 x 7cm) Loaf Pan
8 cups (2 L)	Heart shaped cake pan 8 x 2.5 inch (20 x 6 cm

IHTH

[mzlg]

---

@DiAnne wrote:

This recipe was in the Sunday paper.  I made it this afternoon and cannot stay out of it!

1 cup flour
1-1/8 cup med-grind cornmeal
3/4 cup sugar
2 t baking powder
1-1/4 t kosher salt
4 ounces unsalted butter, softened
4 eggs
1-1/2 cups fresh corn or frozen thawed
1 packed cup crushed canned pineapple, drained
1/4 cup creme fraiche
4 oz grated cheddar cheese
Shredded unsweetened coconut to garnish

........(I removed some of the recipe).......... 

Pile a generous amount of shredded coconut on top and bake at 400F several additional minutes until lightly toasted.

I had to buy a 20 oz can of crushed pineapple for this.  I also used several handfuls of shredded coconut.  Next time I will use more.  

---

@DiAnne,  thank you for posting this recipe, it sounds delicious!  I really like the combination of coconut and pineapple. If time permits, I will be experimenting with it this weekend.  I believe I'll exchange the corn with creamed corn and instead of creme fraiche I will try sour cream.  As for the coconut, I will take your suggestion and add more - maybe using sweetened coconut and mix it in the batter.  Thanks again.

[DiAnne]

---

@mzlg wrote:

---

@DiAnne wrote:

This recipe was in the Sunday paper.  I made it this afternoon and cannot stay out of it!

1 cup flour
1-1/8 cup med-grind cornmeal
3/4 cup sugar
2 t baking powder
1-1/4 t kosher salt
4 ounces unsalted butter, softened
4 eggs
1-1/2 cups fresh corn or frozen thawed
1 packed cup crushed canned pineapple, drained
1/4 cup creme fraiche
4 oz grated cheddar cheese
Shredded unsweetened coconut to garnish

........(I removed some of the recipe).......... 

Pile a generous amount of shredded coconut on top and bake at 400F several additional minutes until lightly toasted.

I had to buy a 20 oz can of crushed pineapple for this.  I also used several handfuls of shredded coconut.  Next time I will use more.  

---

@DiAnne,  thank you for posting this recipe, it sounds delicious!  I really like the combination of coconut and pineapple. If time permits, I will be experimenting with it this weekend.  I believe I'll exchange the corn with creamed corn and instead of creme fraiche I will try sour cream.  As for the coconut, I will take your suggestion and add more - maybe using sweetened coconut and mix it in the batter.  Thanks again.

---

You may have to adjust for how much liquid creamed corn has.  We all make recipes our own!  Hope you like it.

[mzlg]

@DiAnne, Thank you for the reminder about the amount of liquid.