Best 11 Blue Cornbread With Pineapple Recipes

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Indulge in a culinary journey with our delectable Blue Cornbread with Pineapple, a harmonious blend of flavors and textures that will tantalize your taste buds. This unique twist on classic cornbread showcases the vibrant blue hue of blue cornmeal, complemented by the sweet and tangy burst of fresh pineapple. As you bite into the tender and moist crumb, the subtle nuttiness of the blue cornmeal dances on your palate, while the pineapple adds a burst of tropical sunshine. Whether you're looking for a unique side dish or a sweet and savory treat, this Blue Cornbread with Pineapple is sure to impress. And with our collection of additional cornbread recipes, including savory options like Jalapeño Cornbread and hearty classics like Buttermilk Cornbread, you'll find the perfect cornbread recipe for any occasion. So, fire up your oven and let's embark on a delicious adventure!

Let's cook with our recipes!

BLUE CORN CORNBREAD



Blue Corn Cornbread image

Corn bread made with blue cornmeal and more of almost every ingredient you would put in regular corn bread. It is almost cakelike. This is a pot luck winner.

Provided by Bill Jezzard

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 16

Number Of Ingredients 8

1 cup blue cornmeal
1 cup all-purpose flour
5 teaspoons baking powder
¼ cup white sugar
1 pinch salt
2 eggs, beaten
1 cup milk
½ cup butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
  • Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
  • Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
  • Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.5 g, Cholesterol 39.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 208.4 mg, Sugar 3.9 g

BLUE CORN CORNBREAD



Blue Corn Cornbread image

This delicious Blue Corn Cornbread is made with blue cornmeal for a cool look, and has a tender and soft texture.

Provided by Joanne Ozug

Categories     Side Dish

Time 35m

Number Of Ingredients 9

3/4 cup butter (at room temperature)
1 cup sugar
3 extra large eggs
1.5 cups milk
10 oz all purpose flour, by weight ((2 cups, measured))
5 oz blue cornmeal, by weight ((1 cup, measured))
4.5 tsp baking powder
1 tsp sea salt
1 cup corn kernels (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • In a stand mixer fitted with the paddle attachment (or with a hand mixer/by hand), cream the butter and sugar.
  • Next, whisk the eggs and milk in a bowl until blended. In another bowl, sift together the flour, blue cornmeal, baking powder, and salt.
  • Add 1/3 of the flour mixture to the creamed butter and sugar with the mixer on low speed, then 1/2 the egg/milk mixture, then 1/3 of the flour mixture, the last half of the egg/milk mixture, then the rest of the flour mixture, waiting until each installment is absorbed before adding the next. If adding the corn kernels, stir them in with a spatula just before the last installment of flour is incorporated.
  • Pour the cornbread batter into a butter greased 13 x 9 x 2inch baking dish. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Cut your cornbread into squares, and drizzle honey or spread butter onto your cornbread when ready to serve.

Nutrition Facts : Calories 247 kcal, Carbohydrate 34 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 64 mg, Sodium 194 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

BLUE CORNBREAD



Blue Cornbread image

Blue cornmeal is sweeter and has a better nutritional profile than its yellow and white cousins. Try out blue cornmeal in this moist and tender blue cornbread! Adapted from Daily Garnish.

Provided by Cassie Johnston

Categories     Breads

Time 30m

Number Of Ingredients 9

1 cup finely ground blue cornmeal
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain Greek yogurt
2 eggs
1/4 cup melted butter
1/4 cup milk
2 cups frozen corn kernels

Steps:

  • Preheat oven to 375°. In a medium mixing bowl, whisk together the cornmeal, flour, baking soda and salt, set aside.
  • In a small bowl, whisk together the yogurt, eggs, butter, and milk. Pour into the cornmeal mixture and stir until just combined-do not overmix. Fold in the corn kernels.
  • Pour the batter into a well-seasoned cast iron skillet or a square baking dish. Bake in preheated oven for 15-20 minutes or until the top is golden brown, and a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 223 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 serving, Sodium 294 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

PINEAPPLE UPSIDE DOWN CORNBREAD



Pineapple Upside Down Cornbread image

I love pineapple upside down cake and I love cornbread. I decided to combine the both and I found it to be so rich and heavenly.

Provided by ScottySauce

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 14

3/4 cup whole milk
1 cup coarse ground cornmeal
4 ounces unsalted butter
8 ounces dark brown sugar, approximately 1 cup
6 slices canned pineapple slices in syrup
6 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons juice from canned pineapple
3 whole eggs
4 3/4 ounces all-purpose flour, approximately 1 cup
2 teaspoons baking powder
1/2 teaspoon salt
5 3/4 ounces sugar, approximately 3/4 cup
1/2 cup canola oil

Steps:

  • In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
  • Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
  • Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
  • In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.

Nutrition Facts : Calories 423.3, Fat 21.1, SaturatedFat 6.5, Cholesterol 68.3, Sodium 192.3, Carbohydrate 56.3, Fiber 1.6, Sugar 38.3, Protein 4.5

PINEAPPLE CORNBREAD DRESSING W/A BONUS 2ND RECIPE



PINEAPPLE CORNBREAD DRESSING w/a bonus 2nd recipe image

What was one recipe from Susan Feliciano.. "Skillet Acorn Squash" After making it...it turned into two different recipes! With my hurry put together 6 min. "PINEAPPLE CORNBREAD DRESSING" just to use up the left-over crushed pineapple! BOTH turned out great.....And I only went into the kitchen to scramble 2 eggs! THERE sat that...

Provided by Nancy J. Patrykus

Categories     Other Side Dishes

Time 10m

Number Of Ingredients 4

1 pkg cornbread dressing mix
1 can(s) crushed pineapple..( save juice to use elsewhere or drink!)
hot water ....per pkg. directions
1/4 stick butter

Steps:

  • 1. Add all ingredients above together. Put in a glass coverd casserole bowl. Micro-wave on high 6 minutes. Now ready to eat.
  • 2. I am only one person...so with the left over dressing...I made dressing balls...and I am flash freezing them ..then into a freezer bag...for when ever I have a taste for 1 or 2.
  • 3. This recipe all came about ...because .. I had a acorn squash sitting on the counter, looking at me!
  • 4. And I decided to make Susan Felicoano.. "SKILLET ACORN SQUASH" recipe! DELICIOUS!!! But then I had crushed pineapple left-over...so I used it for the above cornbread dressing! Now I am freezing squash rings and dressing balls!!! And how is your day going???....LOL

BLUE CORN BREAD



Blue Corn Bread image

Provided by Stephan Pyles

Categories     Bread     Brunch     Side     Bake     Thanksgiving     Vegetarian     Dinner     Lunch     Cornmeal     Fall     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

1/4 pound unsalted butter (1 stick)
8 tablespoon shortening
4 serranos, seeded and minced
3 garlic cloves, minced
1 cup all-purpose flour
1 1/4 cups blue cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/4 cups milk, at room temperature
3 tablespoons chopped fresh cilantro
Olive oil for brushing

Steps:

  • Preheat the oven to 400°F.
  • Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
  • Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
  • Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter.
  • Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

BLUE CORNBREAD



Blue Cornbread image

Blue corn was a staple for the Pueblo Indians of Northern New Mexico. The blue-purple kernels produce a coarser consistency and sweeter, nuttier taste than yellow or white corn. This bread rises high and proud. This recipe was printed on the package of blue-corn meal I recently purchased.

Provided by PaulaG

Categories     Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup blue cornmeal
1/2 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt (optional)
1 tablespoon honey or 1 tablespoon maple syrup
1 egg, beaten
1/3 cup nonfat dry milk powder
2/3 cup water
1 tablespoon cooking oil

Steps:

  • Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
  • Place the skillet in the oven while it preheats.
  • Preheat oven to 425°F.
  • In a medium size bowl, combine dry ingredients.
  • Combine liquids and slowly add to combined dry ingredients, mixing well.
  • Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.

Nutrition Facts : Calories 136.8, Fat 3.3, SaturatedFat 0.6, Cholesterol 27.4, Sodium 105.5, Carbohydrate 22.2, Fiber 2.2, Sugar 5.1, Protein 5.2

PINEAPPLE CORNBREAD



Pineapple Cornbread image

This is actually a dessert and not actually cornbread. Recipe came from the back of a corn meal mix package. Quick to make and quite tasty too.

Provided by Sassy in da South

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 cup brown sugar, divided
2 tablespoons brown sugar, divided
1 cup self-rising cornmeal
1 (20 ounce) can crushed pineapple in syrup, undrained
1 egg, beaten
1/4 cup pecans, chopped
whipped cream (optional)

Steps:

  • Preheat oven to 425 degrees.
  • Melt butter in 10-inch cast iron skillet.
  • Sprinkle 1 tablespoon brown sugar over butter.
  • In large bowl, combine corn meal mix, 1 cup brown sugar, pineapple, egg and pecans; stir to blend.
  • Pour batter over brown sugar and butter.
  • Sprinkle remaining 1 tablespoon brown sugar over batter.
  • Bake at 425 degrees for 25 to 30 minutes or until golden brown.
  • Serve warm by spooning into dessert dishes or let cool and cut into wedges.
  • Top with whipped cream, if desired.

BLUE CORNBREAD



Blue Cornbread image

Blue cornmeal can be found in natural food stores, or from Bob's Redmill company. ETA: After making this, I think I will double the ingredients next time, but still use the same size pan and possible increase cooking time, as my batch turned out very thin.

Provided by Mikekey *

Categories     Other Breads

Time 40m

Number Of Ingredients 6

1 1/2 c blue cornmeal
2 tsp baking powder
3 tsp sugar
3 Tbsp vegetable oil
3/4 c milk
1 egg

Steps:

  • 1. Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with nonstick cooking spray.
  • 2. Blend the dry ingredients together in a mixing bowl.
  • 3. In a smaller bowl, whisk the wet ingredients and then add them to the dry ingredients. Mix well and pour into prepared baking pan.
  • 4. Bake for 25-30 minutes at 350°F. until pick inserted in center comes out clean. DO NOT OVERBAKE.

PINEAPPLE AND BLUEBERRY CORNBREAD



Pineapple And Blueberry Cornbread image

Number Of Ingredients 6

No-stick spray oil
1 (15-ounce) box corn bread mix
1 egg, large or extra-large
1/2 cup vegetable oil
3/4 cup pineapple juice
1 (14-ounce) can blueberries in water, well drained, or 1 pound frozen blueberries thawed and drained

Steps:

  • Heat the oven to 375°F. Spray a 10-inch skillet with a metal handle with oil and place in the oven while you prepare the batter.Beat the cornbread mix, egg, oil, and pineapple juice in a large bowl with a whisk until smooth and the consistency of unbeaten cream. Fold in the blueberries. Carefully remove the hot skillet from the oven, using a thick pot holder, and place it on a scorch-proof surface. Scrape the batter into the pan and smooth the surface. Bake until the top is golden and the center springs back to gentle pressure, about 30 minutes.Cool on a wire rack in the skillet for 5 minutes before cutting into wedges and serving.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

PINEAPPLE CHEDDAR CORNBREAD



Pineapple cheddar cornbread image

The sweetness of the bread offsets the tanginess of the cheese, and the pineapple in this recipe.Source: Unknown

Provided by Lynnda Cloutier

Categories     Savory Breads

Number Of Ingredients 10

1 cup flour
1 cup cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, softened
four eggs, lightly beaten
one can cream style corn, 15 ounces
one can crushed pineapple, juice pack, drained, 8 ounces
4 ounces cheddar cheese or monterey jack cheese, shredded, 1 cup

Steps:

  • 1. preheat oven to 375°. Grease and flour a 2 quart rectangle or other baking dish. Set aside. In a medium bowl, mix flour, cornmeal, sugar, baking powder, and salt. Set aside.
  • 2. In a large mixing bowl beat butter with mixer on medium speed for 30 seconds. Add eggs, one at a time. Beat well after each addition. Beat in flour mixture on low speed just until mixed. Stir in corn, pineapple, and cheese. Spoon batter into prepared dish.
  • 3. Bake about 35 minutes or until toothpick inserted near center comes out clean. Cut into squares. Serve warm. Makes 12 servings.

Tips:

  • Use fresh and high-quality ingredients: This will ensure that your blue cornbread with pineapple is flavorful and delicious.
  • Do not overmix the batter: Overmixing will result in a dense and dry cornbread.
  • Bake the cornbread in a preheated oven: This will help it to rise evenly and prevent it from becoming too dry.
  • Let the cornbread cool slightly before serving: This will make it easier to slice and serve.
  • Serve the cornbread with your favorite toppings: Such as butter, honey, or maple syrup.

Conclusion:

Blue cornbread with pineapple is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover pineapple and is a delicious side dish for any meal. Whether you are serving it for breakfast, lunch, or dinner, this cornbread is sure to be a hit.

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