Looking for an alternative to traditional cornbread? This spicy pineapple cornbread got yo’ back. It’s buttery, cheesy, spicy, sweet, and savory – all in one hell of a loaf. Serve with chili or butter it up for breakfast, you’ll be asking why you ever settled for the regular.
- 1 1/3 cups cornmeal
- 1 cup flour
- 1/4 cup sugar
- 1 tsp cayenne pepper (add more or less, depending on how spicy you like it)
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 tbsp plain yogurt
- 1 stick and 1 tbsp butter, melted and cooled
- 2 eggs, beaten
- 1/3 cup crushed pineapple, packed tight with most of the liquid squeezed out
- 1/2 cup corn
- 1/2 cup shredded cheese
1. Grease a loaf tin with oil or butter (tip: this recipe also works great as muffins). In a mixing bowl, add cornmeal, flour, sugar, cayenne pepper, baking powder, and salt and stir to combine. Add milk, yogurt, butter, eggs, and pineapple and mix until just combined. Stir in corn and cheese, and pour into loaf tin. Let batter sit in tin at room temperature at for 30 minutes (this hydrates the cornmeal). While you wait, preheat the oven to 375F (190C).
2. Bake for 40-50 minutes (15-20 minutes if you made muffins), or until skewer inserted into the center comes out clean and edges are brown and crispy. Let loaf rest in tin for 5-10 minutes, then turn out onto a wire rack to cool. Great served with chili or on its own.
makes | 1 loaf