Blue Cornbread With Pineapple Recipes

BLUE CORN CORNBREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
• Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
• Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

BLUE CORNBREAD WITH PINEAPPLE

Steps:

• Butter an 8- or 9-inch square baking dish and line with parchment paper. Stir the Blue Cornbread with Pineapple mix, 1 cup buttermilk, 2 eggs and 4 tablespoons melted butter in a large bowl until just combined. Pour into the prepared dish and bake at 425 degrees until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool, then slice into squares.

PINEAPPLE CHEDDAR CORNBREAD

Steps:

• 1. preheat oven to 375°. Grease and flour a 2 quart rectangle or other baking dish. Set aside. In a medium bowl, mix flour, cornmeal, sugar, baking powder, and salt. Set aside.
• 2. In a large mixing bowl beat butter with mixer on medium speed for 30 seconds. Add eggs, one at a time. Beat well after each addition. Beat in flour mixture on low speed just until mixed. Stir in corn, pineapple, and cheese. Spoon batter into prepared dish.
• 3. Bake about 35 minutes or until toothpick inserted near center comes out clean. Cut into squares. Serve warm. Makes 12 servings.

PINEAPPLE CORNBREAD

Steps:

• 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.

PINEAPPLE UPSIDE DOWN CORNBREAD

Steps:

• In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
• Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
• Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
• In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.