Monday, December 31, 2012

Pineapple Corn Bread

Pineapple Corn Bread
Pineapple and Cornbread.. who knew? I had a fresh pineapple from the food co-op and I was making chili for dinner. Cornbread and chili combined is one of my favorite winter meals and adding the pineapple to it would give it a hint of sweetness. I found this recipe online and I have to say, it was delicious! I did not add the jalapeno this time since the chili had enough spice, but I will in the future.

Pineapple Corn Bread 

Serves: one 9 x 13-inch baking dish
1 generous cup drained diced pineapple (juice reserved)
1 medium large jalapeño pepper, deseeded and minced (Optional)
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
1/2 cup loosely packed light brown sugar
2 large eggs
1/3 cup vegetable oil
1 cup milk
1/2 cup reserved canned pineapple juice

Preheat the oven to 425 degrees and lightly butter one 9 x 13-inch baking dish.
Although the pineapple is already diced, it's a good idea to drain it well (and reserve the liquid) and rough chop it a little bit. You're looking for 1 generous cup total.

You'll also need to deseed and finely mince 1 medium large jalapeño pepper if you are choosing to make this spicy.
To make the cornbread, combine 1 1/2 cups all-purpose flour with 1 1/2 cups yellow cornmeal. Then add 1 Tbs baking powder, 1 tsp baking soda, 1 tsp salt, add 1/2 cup loosely packed light brown sugar and blend it well.
Next, add 2 large eggs, 1/3 cup vegetable oil, 1 cup milk, 1/2 cup reserved canned pineapple juice and then add the diced pineapple and minced jalapeño pepper and mix to combine.
Add the batter to the buttered baking dish and place it onto the center rack of the preheated oven.

It will take just about 20-25 minutes to bake. Use a toothpick to check it for doneness.

If you are using fresh pineapple, you can use 1 1/2 cups of milk total instead of adding the 1/2 cup pineapple juice.
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