The various dishes at our book club meeting were a huge success. We had a cold avacado soup; a peruvian pot roast with a wonderful cumin infused gravy; empanadas; a bean salad (with some steamed asparagus--but you have to read the book "Love in the Time of Cholera" to understand that one); vegetarian lasagna; cornbread; my Colombian rice and shrimp; and finally to finish off the meal, a traditional cake. This recipe for cornbread is fabulous---you've never had cornbread this delicious (and full of calories I would imagine). I halved the recipe and baked it for 40 minutes in a glass loaf pan. I also added a teaspoon of dried red chili peppers to give it some "heat". The recipe below is for the full 12 servings. Serve it warm; enjoy!
Ingredients:
1 cup all purpose flour
1 cup cornmeal
1/2 cup sugar
2 tbsps baking powder
1 tsp salt
1/2 cup butter, softened
4 eggs, lightly beaten
1 14oz can cream-style corn
1 8oz can crushed pineapple, drained
1 cup (4 oz) cheddar or monterey jack cheese, shredded
Directions:
1. Preheat oven to 375F; grease and flour 2 qt rectangular baking dish.
2. In a medium bowl, combine flour, cornmeal, sugar, baking powder & salt.
3. In large bowl beat butter with electric mixer on medium speed for 30 seconds. Add eggs one at a time, beating well after each addition. Beat in flour mixture on low speed until just combined. Stir in corn, drained pineapple and cheese. Spoon batter into prepared baking dish.
4. Bake for 35 minutes or until toothpick inserted in centre comes out clean. Cut into squares and serve warm.
