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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Blue Cornbread with Pineapple

  • Level: Easy
  • Yield: 16 pieces
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
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Directions

  1. 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.

Photograph by Levi Brown

Recipe courtesy Food Network Magazine

Categories:

Easy Baking Cornbread Cornmeal Grain Recipes

More from:

Holiday Baking & Dessert Recipes

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2 Reviews
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Marie Hoerner Hagberg

After deciding to make this as a gift for friends this year, thought it would be a good idea to try it out first. I'm glad I did as it is MUCH better the second day after the pineapple has had a chance to soften up and the sugar from it to meld into the cornbread. Right out of the oven, the pineapple is still a bit chewy and distractingly sweet. It really does need a day to rest... After that, the nutty flavor of the cornbread combines nicely with the sweet of the blueberries and pineapple. Great to make at home OR to layer into a jar for a nice homemade gift!!

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