"I had extra fresh pineapple on hand so I came up with this version of cornbread. I used a box of prepared cornbread mix and kicked it up with roasted jalapenos. Sounds strange, but it is really delicious." — Avcooker
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1 (7.5 ounce) package
corn bread/muffin mix
fresh pineapple, peeled and cut into 1/2-inch chunks
I think roasting the jalapeno takes the heat out of it, ends up tasting more like canned fire roasted green chilis. I'm not sure the effort to roast, peel, and chop one jalapeno is worth the effort...but just my opinion. If I make this again, I think I'll just seed, chop, and add the jalapeno raw, as I didn't taste any "hot." The fresh pineapple definitely can be tasted and adds great flavor. This also would make this a snap to get into the oven. Very crumbly and sweet cornbread, but very tasty. Served with some homemade jalapeno jelly I had in the fridge.
Okay, I completely changed this recipe. But it gave me the IDEA for what I did, and that turned out really well, so it gets a good rating for that. I made a huge batch of this site's "Cornbread Muffins I" by Lisa K and added pineapple chunks (from a can, not pineapple season) and diced seeded jalapeno. Corn chunks in the batter, with larger pineapple chunks, with slightly hot jalapeno bits made for some very tasty cornbread rolls.
I admit to taking the lazy baker's route on this recipe...diced the jalapeno (no roasting) & used canned crushed pineapple. (I did add a bit of sour cream, just 'cause that's how Mom always made hers.), Boy, this was really good! Moist & flavorful. Thank you for the great idea!
Used crushed pineapples because that is all I had. Did not roast the peppers, just diced them small. Excellent bread.
This was de-lish! I agree with the other reviewer, you don't need to roast the jalepeno, just dice and toss into the mix!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot and Sweet Cornbread
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 41
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