Pineapple Cornbread Recipes

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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.

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!

BLUE CORNBREAD WITH PINEAPPLE



Blue Cornbread with Pineapple image

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.

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 AND CHEDDAR CORNBREAD



Pineapple and Cheddar Cornbread image

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

1 cup flour
1 cup cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, softened
4 eggs, lightly beaten
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) can crushed pineapple, drained
4 ounces cheddar cheese (about 1 cup) or 4 ounces monterey jack cheese, shredded (about 1 cup)

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.

PINEAPPLE BREAD



Pineapple Bread image

This is a great tasting loaf, fruity and nutty at the same time.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

2 eggs
½ cup melted butter
1 cup white sugar
1 cup crushed pineapple with juice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
  • In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
  • Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

Nutrition Facts : Calories 285.6 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.5 g, Sodium 386.7 mg, Sugar 20.1 g

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