Recipe courtesy of Kardea Brown
Sweet Bread with Pineapple Jam
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- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 30 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 351
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 2 g
- Sugar
- 52 g
- Protein
- 4 g
- Cholesterol
- 58 mg
- Sodium
- 329 mg
Sweet bread is a dessert my grandmother often had growing up. Back then they didn't have much, so meals and desserts were made with what they had on hand. I like to top the sweet bread with pineapple jam as a nod to Charleston, since the pineapple is the symbol of hospitality and is associated with the city.
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 30 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 351
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 2 g
- Sugar
- 52 g
- Protein
- 4 g
- Cholesterol
- 58 mg
- Sodium
- 329 mg
Ingredients
Pineapple Jam:
Sweet Bread:
Directions
- Make the jam. Combine the pineapple, any pineapple juice, brown sugar, raisins, lemon juice, cinnamon stick and 1/3 cup water in a medium saucepan. Bring to a boil; reduce the heat to low and simmer, stirring frequently, until thickened, 30 to 45 minutes. Remove from the heat. Remove and discard the cinnamon stick, and let the jam cool slightly or to room temperature. (Jam can be made ahead and refrigerated.)
- Meanwhile, make the sweet bread. Preheat the oven to 350 degrees F.
- Pour the melted butter into an 8-inch square baking pan (cast-iron can be used too). Combine the cornmeal, granulated sugar, baking powder and salt in a large bowl. Pour the boiling water over the cornmeal. Add the milk and eggs and whisk until combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cut into squares and serve warm or at room temperature with the jam.
