This is fantastic cornbread...the addition of the coconut milk (I used the low-fat kind) and pineapple combine to make a very moist and sweet bread. I did increase the amount of cornmeal to 2/3 cup because the batter seemed a little thin, but otherwise made as directed. Excellent! Made for ZWT #7.
Who would ever have thought of adding pineapple to cornbread??? This was quite a different taste for us, but we really enjoyed it. Made for ZWT 7.
Can't argue with this.. flavorful, moist, sweet, and definately the addition of pineapple made this one FANTASTIC side dish for dinner tonight. Made with Hawaiian chicken tonight. Great Great recipe. Made for PRMR tag.
This is a great recipe, I wasn't quite sure what to expect since it's a pretty unusual combination. It is "cakey", but more like a coffee cake or banana bread than the sort you would ice. I was able to make it gluten free and vegan with a few subs (oil instead of butter, Ener-g egg replacer and Bob's Red Mill gluten free flour blend with some guar gum). I also made it in a bundt pan and it looks great! Made during ZWT7.
Great recipe Chocolatl. I really enjoyed this sweet moist cornbread. Made exactly as written. It was a quick and easy to make recipe. I loved the subtle flavors of the cornmeal, coconut and pineapple in this treat. Perfect served warm,with honey and butter as recommended. Thanks for sharing a recipe that I will enjoy often. Made for Zwt7 for Witchin Kitchen.