Pineapple Cornbread Recipes

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.

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.

CARIBBEAN SWEET CORNBREAD RECIPE

Steps:

• Preheat oven to 325
• 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 9x2-inch round metal pan (or 9x9 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.)

PINEAPPLE UPSIDE DOWN CORNBREAD MUFFINS

Steps:

• For the pineapple: Preheat the oven to 450 degrees F. Grease a 12-cup muffin pan with cooking spray.
• Combine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes.
• For the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated.
• Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full.
• Bake for 15 minutes. Cool on a wire rack for 5 minutes. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Sprinkle with flaky sea salt and serve!

PINEAPPLE UPSIDE-DOWN CORNMEAL CAKE

Steps:

• Preheat oven to 350 degrees F.
• 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.

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 AND CHEDDAR CORNBREAD

Steps:

• Preheat oven to 375°F Grease and flour a 2 quart rectangular baking dish and set aside. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt.
• In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add eggs one at a time, beating well after each addition. Beat in flour/cornmeal mixture just until moistened. Stir in corn, drained pineapple, and cheese. Spoon batter into prepare pan.
• Bake 35 minutes until a toothpick comes out clean. Cut into squares and serve warm.

BROWN BUTTER PINEAPPLE CORN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.
• Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.
• Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
• Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.
• Divide batter evenly between the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.