Pineapple Cornbread Recipes

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CARIBBEAN SWEET CORNBREAD RECIPE



Caribbean Sweet Cornbread Recipe image

Caribbean Cornbread is extremely moist with bits of corn, crushed pineapple and the perfect amount of sweetness.

Provided by Adapted from Bob and Melinda Blanchard, At Blanchard's Table

Time 55m

Number Of Ingredients 11

1 cup flour
3/4 cup yellow corn meal
1 tablespoon baking powder
1 teaspoon salt
1 stick butter
1/2 cup sugar
3 eggs
14.5 ounces canned creamed corn, (one 14.5 can, or 1 1/2 cups)
1/2 cup drained crushed pineapple
4 ounces shredded Monterey Jack cheese
1/4 cup canola oil - plus 2 tablespoons!

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.)

Nutrition Facts : Calories 299 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 slice of bread, Sodium 540 grams sodium, Sugar 19 grams sugar, UnsaturatedFat 0 grams unsaturated fat

PINEAPPLE UPSIDE DOWN CORNBREAD



Pineapple Upside Down Cornbread image

I love pineapple upside down cake and I love cornbread. I decided to combine the both and I found it to be so rich and heavenly.

Provided by ScottySauce

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 14

3/4 cup whole milk
1 cup coarse ground cornmeal
4 ounces unsalted butter
8 ounces dark brown sugar, approximately 1 cup
6 slices canned pineapple slices in syrup
6 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons juice from canned pineapple
3 whole eggs
4 3/4 ounces all-purpose flour, approximately 1 cup
2 teaspoons baking powder
1/2 teaspoon salt
5 3/4 ounces sugar, approximately 3/4 cup
1/2 cup canola oil

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.

Nutrition Facts : Calories 423.3, Fat 21.1, SaturatedFat 6.5, Cholesterol 68.3, Sodium 192.3, Carbohydrate 56.3, Fiber 1.6, Sugar 38.3, Protein 4.5

HOT AND SWEET CORNBREAD



Hot and Sweet Cornbread image

I had extra fresh pineapple on hand so I came up with this version of cornbread. I used a box of prepared cornbread mix and kicked it up with roasted jalapenos. Sounds strange, but it is really delicious.

Provided by Avcooker

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 6

Number Of Ingredients 5

1 jalapeno pepper
1 (7.5 ounce) package corn bread/muffin mix
1 beaten egg
⅓ cup milk
1 cup fresh pineapple, peeled and cut into 1/2-inch chunks

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Wear gloves to prevent hot pepper oil from contacting skin. Cut the pepper in half from top to bottom; remove the stem, seeds, and ribs, then place the pepper cut-side-down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, remove the skin and discard; chop the pepper.
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  • In a mixing bowl, combine the corn bread mix, egg, and milk; stir just to combine. Lightly mix in the pineapple and jalapeno. Scoop batter into the prepared baking dish.
  • Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 28.2 g, Cholesterol 33 mg, Fat 4.6 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 1.2 g, Sodium 589.4 mg, Sugar 7.3 g

BROWN BUTTER PINEAPPLE CORN MUFFINS



Brown Butter Pineapple Corn Muffins image

When you're talking about cornbread, you're also talking about a big bowl of chili, and nothing balances that big spoon in one hand like a warm corn muffin in the other.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 1h40m

Yield 12

Number Of Ingredients 8

½ cup unsalted butter
¾ cup chopped dried sweetened pineapple
1 cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 large eggs

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.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 24.1 g, Cholesterol 52.2 mg, Fat 9.2 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 185.6 mg, Sugar 1.3 g

PINEAPPLE UPSIDE DOWN CORNBREAD MUFFINS



Pineapple Upside Down Cornbread Muffins image

Provided by Aarti Sequeira

Time 1h

Yield 12 muffins

Number Of Ingredients 17

Nonstick cooking spray, for the muffin pan
3 tablespoons dark brown sugar
2 tablespoons unsalted butter
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
2 cups fresh pineapple, cut into 1/2-inch pieces
1/2 cup boiling water
1/2 cup fine yellow cornmeal
3/4 cup buttermilk
1 large egg, lightly beaten
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
Flaky sea salt, for garnish

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 CORNBREAD



Pineapple Cornbread 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.

Provided by Sassy in da South

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

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.

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