Pineapple Cornbread

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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.
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