Pineapple Jalapeno Cornbread
Pineapple jam brings a delicious sweetness to this jalapeno cornbread recipe. Top with extra jam for an additional burst of pineapple flavor.
Pineapple Jalapeno Cornbread
Ingredients
- 1 cup milk
- 2 eggs
- 1 cup corn meal
- 1 cup cream-styled corn
- ¾ cup shredded Mexican cheese blend
- ¼ cup mozzarella
- ¾ cup flour
- 2 teaspoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 jalapenos, diced
- 2 tablespoons pinapple jam
Cooking Directions
- Preheat oven to 350 degrees. Lightly grease a 9x9 baking pan or muffin tin (12).
- In a large bowl, stir together flour cornmeal, baking powder, salt and sugar.
- Add remaining ingredients and stir well.
- Pour batter into pan.
- Bake 25-30 minutes or until golden brown and a toothpick interted comes out clean.
NOTE: For added flavor serve with extra jam.