Ingredients for Pineapple Cornbread
- 2 tablespoons butter, melted
- 1 1/4 cups packed light brown sugar
- Self Rising Cornmeal
- Crushed Pineapple In Syrup
- 1 large egg
- 1/2 cup chopped pecans
- Whipped Cream
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How to Make Pineapple Cornbread
- Preheat oven to 425°F (220°C).
- Melt 2 tablespoons of butter in a 10-inch cast iron skillet.
- Sprinkle 1 tablespoon of packed light brown sugar evenly over the melted butter.
- In a large bowl, combine the contents of one 8.5-ounce package of cornmeal mix, 1 cup packed light brown sugar, 1 (20 ounce) can crushed pineapple, drained, 1 large egg, and 1/2 cup chopped pecans.
- Stir until just combined. Do not overmix.
- Pour the batter over the brown sugar and butter in the skillet.
- Sprinkle the remaining 1 tablespoon of packed light brown sugar over the batter.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let cool slightly before serving. Spoon into individual dessert dishes or cut into wedges.
- Serve warm and top with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
155g
Fat
20g
Carbs
16g
