Pineapple Spoon Bread
photo by Marcasite Queen
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 (8 1/2 ounce) box Jiffy corn muffin mix
- 8 ounces sour cream
- 1⁄2 cup butter, melted
- 2 eggs
- 1 (14 ounce) can creamed corn
- 1 (7 ounce) can crushed pineapple, drained
directions
- Mix all ingredients until well blended.
- Put batter in a greased 8x8 or 9x9 baking dish.
- Bake at 350 degrees for 45-60 minutes (should be fairly moist).
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Reviews
-
Every once in a while I come across a recipe that is so-easy-to-make-a-caveman-could-do-it, & this is one of those ~ Just mix all the ingredients together & pop it in the oven! Great tasting cornbread, too, & I'll be making this one again & again, I just know I will! Thanks so much for sharing the recipe! [Made & reviewed in Zaar Stars recipe tag]
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Pineapple in cornbread was quite a unique but nice change from ordinary cornbread. It came out really creamy, almost like a pudding. I added 1/4 cup sugar, but otherwise kept true to the recipe. Next time I may add a little chopped jalapenos to the dish and kick it up a bit. Thanks for sharing the recipe.
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