Lori's Pineapple Upside-Down Cornbread

Ingredients:

Start with your favorite basic corn bread batter,
or use one 16 oz. pkg of Marie Callender’s Original Corn Bread Mix
10 oz. can crushed pineapple with some juice
20 oz. can pineapple tidbits with juice
Water (enough to add to juice to get 1 ½ cups fluid to add to mix)
1/2 cup (1 stick) margarine, sliced into pats
3/4 cup brown sugar

Steps:

Pour dry corn bread mix ingredients into bowl. Add 10 oz (1/2 can) of crushed pineapple with juice to dry ingredients in bowl. Mix well with fork. Then, drain one 20 oz can of pineapple tidbits. Set aside juice for mixing dry ingredients, and set tidbits aside for “topping.” Put juice into measuring cup, and then add water until fluid amount equals 1 and ½ cups. Pour combo water/juice fluid into batter/crushed pineapple mix, and blend with fork until mixed well. Set corn bread batter aside. Slice up ¼ cup (or 1 stick) margarine into pats, and put slices on bottom of a 2” deep 9”x9” rectangular, or 9” round baking pan. Sprinkle pineapple tidbits evenly over margarine in pan. Then sprinkle ¾ cup brown sugar over pineapple. Slowly pour corn bread batter over brown sugar/margarine/pineapple “topping.” Place pan into 375°F oven. Bake for 35 – 40 minutes, or until wooden toothpick comes clean out of center, and corn bread is golden brown. Remove from oven, and let sit for 15 minutes. Serves 9-12.

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