Pineapple Cornbread Dressing Wa Bonus 2nd Recipes

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

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.

CORNBREAD DRESSING II

Cornbread Dressing II image

Vegetables and homemade cornbread are baked into a delicious traditional stuffing. Enjoy!

Provided by Mandy

Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes

Time 1h55m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups cornmeal
1 tablespoon white sugar
1 tablespoon baking powder
1 teaspoon salt
5 eggs, beaten
1 (12 fluid ounce) can evaporated milk
¼ cup vegetable oil
2 cups chopped fresh mushrooms
1 cup chopped celery
½ cup chopped green onions
3 tablespoons butter
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon ground black pepper
1 pinch dried parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
Crumble the cooled cornbread into a large bowl. Mix in remaining eggs, mushrooms, celery, green onions, butter, chicken broth, condensed cream of chicken soup, ground black pepper and dried parsley.
Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 26.1 g, Cholesterol 97.9 mg, Fat 14 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 5.1 g, Sodium 851.5 mg, Sugar 5.7 g

PINEAPPLE DRESSING

Pineapple Dressing image

I got this recipe from my grandmother. She goofed up a recipe for baked pineapple and actually came up with a better dish, or we think so. Easy to make. You can assemble the day before and bake when ready.

Provided by Sara E.

Categories Pineapple

Time 40m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 5

Ingredients

1 (20 ounce) can crushed pineapple, drained
1 egg
1 cup sugar
1/2 cup butter, melted
6 -10 slices white bread

Steps:

In a bowl, combine drained pineapple, egg, sugar, butter.
Begin adding bread pieces and stir. Bread should absorb liquid. Continue adding bread until bread will no longer absorb liquid. This can be anywhere from 6-10 slices.
Put in a 9x9" baking dish.
Bake 350 for 30-45 minutes. Top should begin to brown when it is done.
I almost always double the recipe, use a 9 x 13 pan, and bake for 1 hour.

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