Hearty Fare

Here’s a great recipe to accompany any meal (chili or barbecue) and especially perfect after a day out in the snow. It was sent to me by my favourite aunt in Hamilton, Ontario. She’s an avid skier and outdoors person and, above all, an amazing cook. As a little girl, there was nothing better than the family trip to Aunty Julia’s and Uncle Ted’s to enjoy one of her scrumptious meals.



Caribbean Corn Bread



You will need:



1 cup all purpose flour



1 cup cornmeal



2 T baking powder



1 t salt



2 sticks unsalted butter, at room temperature



3/4 cups sugar



4 eggs



1 and-a-1/2 cups canned cream-style corn



1/2 cup canned crushed pineapple, drained



1 cup shredded Monterey Jack Cheese



Preheat oven to 325F. Butter and flour 9-inch glass Pyrex cake pan (I use 2 Pyrex pie plates). In a medium bowl, whisk together cornmeal, 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 well blended.



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. (If using 2 pie plates, bake 30-35 minutes; until golden brown). You’re all set; enjoy!