This is the best cornbread ever. Hands down. My sister in law Jaci uses this recipe, but I had to be sure it was the best recipe. I needed a full mouthful, a plate full, a pan full to make completely sure. And I am.
I made it last night for dinner and everybody gobbled it up. I even took a little piece with me to bed to nibble on (just kidding that is the Strongman’s worst nightmare.)
In the past, I have made just regular cornbread, sometimes from a mix. I have two complaints with the old way.
1. It is dry. Dry and crumbly. You feel the need to drink something with every bite.
2. It isn’t sweet enough. You have to add lots of honey, but that only flavors the top.
This recipe has a couple of sneaky ingredients that bump it up to the next, actually bump it up to black-belt-level-cornbread.
The first is canned creamed corn. I’ve never tasted the stuff plain, and it didn’t look all the appetizing going into the mix, but oh well. I don’t judge. It helps keep the bread moist and the little pieces of corn give awesome texture. If you ask cornbread aficionados, they will tell you cornbread must contain actual corn for it to pass muster. So, phew. Rest easy there.
Next is Monterrey jack cheese. It adds flavor and a little creaminess.
The real trick, however, is crushed pineapple. Yep, pineapple. It makes it every bite sweet. No need to douse in honey any longer. And it adds moisture, much needed moisture.
This recipe comes from a cookbook called “At Blanchard’s Table.” They call it Caribbean Cornbread, which is appropriate given the pineapple. It’s a great cookbook that has a few fabulous recipes.
I hope you try this awesome side dish. It won’t last long on the dinner table!
Recipe Source: At Blanchard’s Table via Aunt Jaci
p.s. Sorry Jamie D. I know your favorite “M” word made it into this post too many times, but I didn’t know what else to say.