Pineapple Cornbread

"This is actually a dessert and not actually cornbread. Recipe came from the back of a corn meal mix package. Quick to make and quite tasty too."
 
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Ready In:
40mins
Ingredients:
8
Serves:
8
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ingredients

  • 4 tablespoons butter
  • 1 cup brown sugar, divided
  • 2 tablespoons brown sugar, divided
  • 1 cup self-rising cornmeal
  • 1 (20 ounce) can crushed pineapple in syrup, undrained
  • 1 egg, beaten
  • 14 cup pecans, chopped
  • whipped cream (optional)
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directions

  • Preheat oven to 425 degrees.
  • Melt butter in 10-inch cast iron skillet.
  • Sprinkle 1 tablespoon brown sugar over butter.
  • In large bowl, combine corn meal mix, 1 cup brown sugar, pineapple, egg and pecans; stir to blend.
  • Pour batter over brown sugar and butter.
  • Sprinkle remaining 1 tablespoon brown sugar over batter.
  • Bake at 425 degrees for 25 to 30 minutes or until golden brown.
  • Serve warm by spooning into dessert dishes or let cool and cut into wedges.
  • Top with whipped cream, if desired.

Questions & Replies

  1. Pineapple alone is sweet. Adding a cup of brown sugar pushes this recipe into the domain of a dessert cake.
     
  2. I don't have any cast iron pans can you make this in a casserole dish or cake pan?
     
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Reviews

  1. super delicious! i actually just made my regular cornbread recipe and put crushed pineapple and brown sugar and walnuts (i didnt have any pecans) and i sprinkled the brown sugar on top with some cinnamon.. it was soo tasty i ate almost the whole pan myself! who would have thought pineapple in cornbread could be this amazing! thanks for changing my cornbread forever!
     
  2. WOW ~ I never would have thought of this recipe on my own. When I told DH I was making Pineapple Cornbread he got the funniest look on his face. But right out of the oven he got the 1st piece ~ and got another funny look on his face :) The final verdict ~ he loved it! And so did I ~ sweet, crunchy, a different kind of texture, but very much a dessert! I'm going to make this for our Christmas buffet. Thanks for this great new recipe Sassy! Made for MY 3 CHEFS, November 2009!
     
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