Pineapple and Cheddar Cornbread
Sweet, savory, and irresistibly moist, Pineapple and Cheddar Cornbread is a bold twist on a classic comfort food. This delightful recipe combines the tangy sweetness of crushed pineapple with the sharp, creamy bite of cheddar cheese, creating a harmonious balance of flavors in every bite. A subtle kick can be added with sliced jalapeños for a spicy garnish that pairs beautifully with the golden, buttery cornbread texture. Quick and easy to make, this dish is ready in just 40 minutes and is perfect as a side for barbecue, chili, or any hearty main course—or enjoy it as a standalone snack! Bursting with southern charm and a tropical touch, this unique recipe is sure to become a crowd-pleasing favorite. Optimize your homemade cornbread game with this sweet-and-savory masterpiece!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted
- 2 pieces large eggs
- 0.75 cup crushed pineapple, drained
- 1 cup shredded sharp cheddar cheese
- 1 piece sliced jalapeño for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk the buttermilk, melted butter, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Fold in the crushed pineapple and shredded cheddar cheese until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly to the edges.
If desired, arrange thin slices of jalapeño on the top for a decorative and slightly spicy garnish.
Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cornbread to cool in the pan for 10 minutes before slicing and serving.
Serve warm or at room temperature. Perfect as a side dish or snack!
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 3668 mg | 159% | |
| Total Carbohydrate | 315.3 g | 115% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 87.5 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1201 mg | 92% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1051 mg | 22% | |
*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.
