Pineapple Spoon Bread
Fluffy, comforting, and irresistibly tropical, Pineapple Spoon Bread is the perfect cross between a classic Southern favorite and a vibrant island-inspired twist. This unique dish combines the creamy texture of spoon bread with the sweet tang of crushed pineapple, creating a side or dessert that is both satisfying and unexpected. Made with a base of yellow cornmeal, whole milk, and softened butter, this recipe delivers a rich, custard-like consistency that’s beautifully balanced by the light sweetness of granulated sugar and the sunny flavors of pineapple. Finished with a golden crust from its time in the oven, Pineapple Spoon Bread is delightfully easy to prepare in just about an hour, making it a great fit for weeknight dinners, holiday spreads, or even a creative treat to serve at brunch. Whether you enjoy it warm as a side dish or as a subtly sweet dessert, this pineapple-infused spoon bread is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup canned crushed pineapple (drained)
- 1 cup yellow cornmeal
- 2 cups whole milk
- 4 tablespoons butter (unsalted, softened)
- 0.5 cup granulated sugar
- 3 large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish with butter or non-stick cooking spray.
In a medium saucepan, combine the milk and butter. Heat over medium-low heat until the butter is melted and the mixture is warm. Gradually whisk in the cornmeal to prevent lumps. Continue stirring until the mixture thickens, about 3-4 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, beat the eggs with the sugar until light and frothy, about 2 minutes. Stir in the baking powder and salt.
Slowly add the slightly cooled cornmeal mixture to the egg mixture, stirring constantly to combine. Be careful not to scramble the eggs.
Fold in the drained crushed pineapple until evenly distributed.
Pour the mixture into the prepared baking dish and smooth the surface with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the spoon bread cool for 5-10 minutes before serving warm. Enjoy as a side dish or as a lightly sweet dessert!
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 278.8 g | 101% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 152.4 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 729 mg | 56% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1404 mg | 30% | |
*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.
