Paniolo Cornbread Hawaii
Transport your taste buds to the tropics with Paniolo Cornbread Hawaii—a bold and flavorful twist on classic cornbread. This sweet-and-savory delight combines the rustic charm of golden cornmeal with the tropical sweetness of fresh pineapple, the creamy richness of shredded cheddar cheese, and the subtle kick of diced jalapeños, making it a vibrant side dish or snack. Infused with hints of honey and baked to perfection, it offers a tender, moist crumb with a golden crust. Perfectly balanced, this Hawaiian-inspired cornbread pairs beautifully with barbecue, chili, or as a standalone treat. Easy to prepare in just 40 minutes, it’s an irresistible recipe that brings a taste of the islands to your kitchen!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 0.5 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (melted)
- 1 cup Fresh pineapple (finely chopped)
- 0.75 cup Cheddar cheese (shredded)
- 1 Fresh jalapeños (seeded and finely diced)
- 2 large Eggs
- 1 cup Whole milk
- 2 tablespoons Honey
- 1 tablespoon Vegetable oil (for greasing)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch square baking dish or cast-iron skillet with vegetable oil and set aside.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs and then whisk in the whole milk, melted butter, and honey.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix as this could make the cornbread dense.
Gently fold in the chopped pineapple, shredded cheddar cheese, and diced jalapeño, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish or skillet, spreading it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and allow it to cool in the pan for about 10 minutes before slicing into squares or wedges.
Serve warm with a drizzle of honey or a pat of butter for an extra touch of sweetness. Enjoy your Paniolo Cornbread Hawaii!
Nutrition Facts
Calories |
3227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3327 mg | 145% | |
| Total Carbohydrate | 398.9 g | 145% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 171.9 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1035 mg | 80% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
