PINEAPPLE CORNBREAD RECIPES

PINEAPPLE CORNBREAD RECIPE - FOOD.COM

Pineapple Cornbread Recipe - Food.com image

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.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 8

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
1/4 cup pecans, chopped
whipped cream (optional)

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.

Nutrition Facts : Calories 288.1, FatContent 9.4, SaturatedFatContent 4.1, CholesterolContent 41.7, SodiumContent 252.6, CarbohydrateContent 50.9, FiberContent 1.9, SugarContent 38.9, ProteinContent 2.7

PINEAPPLE CORN BREAD - BIGOVEN.COM

Pineapple Corn Bread - BigOven.com image

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Total Time 45 minutes

Prep Time 20 minutes

Yield 1

Number Of Ingredients 9

Ingredients

4 ts Baking Powder
1 c Yellow corn meal
2/3 c crushed pineapple Drained
1 c Flour sifted
1 ts Salt
4 tb shortening Melted
2 Eggs beaten
1/2 c milk
1/2 c Pineapple juice

Steps:

"This came out of my Grandmothers old Rumford Calcium Phosphate (Baking Powder) book. It is my understanding that the book may be reissued-there are many recipes that our family loves and enjoys-this one. Sift flour, Baking Powder, salt amd corn meal together. Combine beaten eggs, milk, pineapple juice, pineapple and shortening and pour into dry ingredients, stirring only until moistened. Pour into a greased loaf pan (8x4x21/2) and bake in a moderately hot oven. 375 for 1 hour. We spray a glass baking dish and make a flatter cornbread that cuts into squares. Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter 10 Jan 97 From: [email protected] (MRS IRA M DENNIS) Date: Fri, 10 Jan 1997 18:27:32, -0500"

Nutrition Facts : Calories 2634 calories, FatContent 99.5872875 g, CarbohydrateContent 333.5109 g, CholesterolContent 2136.573429 mg, FiberContent 28.3107992410958 g, ProteinContent 103.2881 g, SaturatedFatContent 32.2952005125 g, ServingSize 1 1 Serving (1254g), SodiumContent 2183.577 mg, SugarContent 305.200100758904 g, TransFatContent 11.25282085 g

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