Best 7 Pineapple Cornbread Dressing Wa Bonus 2nd Recipes

PINEAPPLE UPSIDE DOWN CORNBREAD MUFFINS

Steps:

• For the pineapple: Preheat the oven to 450 degrees F. Grease a 12-cup muffin pan with cooking spray.
• Combine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes.
• For the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated.
• Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full.
• Bake for 15 minutes. Cool on a wire rack for 5 minutes. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Sprinkle with flaky sea salt and serve!

PINEAPPLE CORNBREAD

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.

PINEAPPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spray an 11-by-7-inch baking dish with cooking spray.
• Arrange the bread cubes in an even layer on a sheet pan. Bake until the bread is just beginning to dry but not browned, about 5 minutes. Set aside.
• Beat the butter and sugars in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the eggs and mix on low speed until well incorporated. Add the vanilla, can of pineapple with the juices and 1/2 teaspoon salt and mix until well combined. Fold in the cooled bread cubes.
• Pour into the prepared pan. Bake until deep golden brown and bubbly, 45 to 50 minutes.

BLUE CORNBREAD WITH PINEAPPLE

Steps:

• Butter an 8- or 9-inch square baking dish and line with parchment paper. Stir the Blue Cornbread with Pineapple mix, 1 cup buttermilk, 2 eggs and 4 tablespoons melted butter in a large bowl until just combined. Pour into the prepared dish and bake at 425 degrees until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool, then slice into squares.

PINEAPPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
• In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
• Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

PINEAPPLE DRESSING

Steps:

• In a bowl, combine drained pineapple, egg, sugar, butter.
• Begin adding bread pieces and stir. Bread should absorb liquid. Continue adding bread until bread will no longer absorb liquid. This can be anywhere from 6-10 slices.
• Put in a 9x9" baking dish.
• Bake 350 for 30-45 minutes. Top should begin to brown when it is done.
• I almost always double the recipe, use a 9 x 13 pan, and bake for 1 hour.

PINEAPPLE CHEDDAR CORNBREAD

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.