Wednesday, May 23, 2007

pineapple cornbread

We had a few folks over for breakfast this morning and I made this in a cast iron skillet because all my muffin tins are in the kitchen at church. I like the muffin idea because it's basically giving everyone their own little pineapple upside down cornbread.

8 tablespoons butter
1 cup packed brown sugar
20 oz canned crushed pineapple, drained

1 cup fat-free skim milk
1/4 cup olive oil
1 large egg

1 cup uncooked cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 tsp baking powder
Melt butter and add brown sugar over medium heat until sugar is melted.
Spray muffin tins with nonstick cooking spray or line with muffin cups.
Cover bottom of each cup with sugar mixture and then add a layer of pineapple (about 1/4 inch thick).

Mix dry ingredients and remaining wet ingredients in separate bowls and then stir in wet to dry just until well mixed. Divide among muffin cups to make 16 (may not be all the way full).

Cook at 400 for about 15 minutes or until cake tester comes out clean.

16 muffins. (5 points each on Weight Watchers).

I served it for breakfast, but I also think this would be good as bread with pork or a spicy chicken dish.