Prep Time: 15 minutes
Cook Time: 7 minutes
Sweet and Savory Cornbread
Prep Time: 10 minutes
Cook Time: 30 minutes
Bring Your Flavor Cornbread Challenge:
Third Place: Mary Boury, Girard, PA
- 1 1/4 cup House-Autry yellow self-rising corn meal mix
- 1/4 cup oil
- 1 1/2 cup buttermilk
- 2 eggs
- 1 cup crushed pineapple in syrup, drained
- 1 1/2 cup diced ham
- 2 med. seeded jalapeno peppers, finely diced
- 3/4 cup self-rising flour
- 2 Tbsp. sugar
- 1/2 tsp. salt
- 6 fresh pineapple rings
- 2 Tbsp. butter
- 3 Tbsp. butter
- 2 Tbsp. brown sugar
Sauté pineapple rings in 2 Tab butter until golden brown. Set aside
Whisk together first 3 ingredients, stir in ham, crushed pineapple, and peppers.
Combine dry ingredients and stir into liquid mixture.
Melt 3 Tab butter in a round 10" cake pan. Sprinkle with 2 Tbsp. brown sugar and arrange pineapple rings in pan. Pour cornbread mixture over slices.
Bake in preheated 400* oven for 20-30 minutes, until cornbread is done.
Let cornbread rest in pan for 5 minutes then flip out onto serving dish.
Products used in this recipe:
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