Saturday, July 24, 2010
Recipe Collections: Pineapple Upsidedown Corn Bread
After being rained out of our camping trip this weekend, I needed some comfort food. My husband had requested spaghetti for supper, and I had a hankering for corn bread to go with it. I also craved something sweet, and after slicing up a fresh pineapple, I knew I wanted Pineapple Upside down Cake. Not feeling very energetic, I decided to combine the two for a sweet treat we could eat with supper!
Here's my version:
Slices of fresh pineapple
4-5 T butter
3/4 c brown sugar.
Grease the sides of a round 9 inch cake pan. In a small pot melt the butter and stir in the sugar. Cook on medium heat until the sugar is dissolved and caramelized (a few minutes).
Pour into the bottom of the pan and arrange the pieces of pineapple the way you think looks pretty.
For the corn bread portion, I simply used a Jiffy Corn Muffin Mix. It calls for 1/3 c milk and one egg (I used 2 eggs to make the batter more rich). This is the versatile part. You could use a home made recipe, a whole wheat recipe, or add ingredients like ground flax, wheat germs etc. to make it a little healthier.
Whole Wheat Cornbread
Pour the cornbread batter over the pineapple and sugar and bake in a 375F oven for about 17-20 minutes, until the cornbread is golden on top. Remove from oven and invert onto a plate immediately. Pull off the pan (hopefully none of your pineapple comes off with it... we lost one piece :).
Let me know if you try it!