PINEAPPLE-CHEDDAR CORNBREAD
Steps:
- Preheat oven to 375 degrees F. Grease and flour a 2-quart rectangular baking dish; set aside. In a medium bowl combine, flour, cornmeal, sugar, baking powder, and salt; set aside.
- In a large mixing bowl, beat butter with an electric 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 until just combined. Stir in corn, drained pineapple and cheese. Spoon batter into prepared dish.
- Bake about 35 minutes or until toothpick inserted comes out clean.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINEAPPLE AND CHEDDAR CORNBREAD
This cornbread uses cream style corn just like mom made. But it also has pineapple and cheese, nothing like mom made.
Provided by threeovens
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
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.
BLUE CORNBREAD WITH PINEAPPLE
Provided by Food Network Kitchen
Time 35m
Yield 16 pieces
Number Of Ingredients 0
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 CORNBREAD
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
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.
CHEDDAR AND PINEAPPLE GRITS
A delicious way to prepare grits!
Provided by LCROSSWE
Categories Side Dish Grain Side Dish Recipes Grits
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter into a microwave-safe bowl, and microwave until butter is melted, about 1 minute. Pour melted butter into a small microwave-safe casserole dish and mix grits, pineapple, and Cheddar cheese into melted butter.
- Microwave grits mixture on full power until mixture boils and grits are tender, about 4 minutes. Sprinkle top with sugar and cracker crumbs.
- Bake in the preheated oven until crumbs are lightly toasted, 15 to 20 minutes.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 34.7 g, Cholesterol 70.3 mg, Fat 28.7 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 16.5 g, Sodium 413.2 mg, Sugar 25.7 g
CHEDDAR CORNBREAD
Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
- Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
- Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.
Nutrition Facts : Calories 343 g, Fat 13 g, Fiber 1 g, Protein 13 g
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