In a large bowl, combine the flour, corn meal, baking powder, and salt. 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 egg.
Continue running the mixer and slowly one at a time, add the creamed corn, pineapple, cheese and the 1/4 cup canola oil. Mix until well blended. Slowly add the bowl of dry ingredients, and mix until well blended.
Grease a 9×2-inch round metal pan (or 9×9 square baking dish) with the remaining 2 tablespoons of canola oil and set in the oven for 5 minutes. Remove pan from oven and immediately pour the batter into the pan and bake until a toothpick stuck in the center comes out clean, 45-50 minutes. The cornbread should be golden brown when done. (You can also separate the mixture into into two round greased pans if preferred.)