Pineapple cornbread

Does this make me Sandra Lee?

My in-laws were in town and I wanted to make some cornbread to go with the tortilla soup. The Yankee likes his cornbread total Southern style, no foolin’ around with it.

The Yankee wasn’t here. 😉

So, in the names of convenience and experimentation, and inspired by a recipe a friend sent me.

I mixed up:

  • One box of Jiffy cornbread mix
  • Half a can of cream of corn
  • Half a can of diced pineapple (it’s what I had on hand) that I buzzed around in the food processor a bit till it was more like crushed pineapple.

Naturally, I baked it in a cast iron skillet, according to Jiffy package directions.

The end result:

It was great! The corn made it so, so, so moist (that’s right, I said moist), and the pineapple made it a little sweet. Yum! My in-laws declared it a two-thumbs-up dish, and The Yankee didn’t have to see his cornbread fooled around with. A win!

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