*A beloved Southern staple receives an unexpected makeover in this creative recipe that combines traditional cornbread elements with tropical flavors. Shaunda Necole of The Soul Food Pot shares her recipe for a sweet pineapple cornbread that transforms the classic dish into something uniquely indulgent while honoring its roots.
The recipe builds on familiar Southern cornbread techniques, incorporating crushed pineapple and cream cheese to create moisture and richness. These additions result in a softer, sweeter version that maintains the nostalgic appeal of traditional cornbread while offering something refreshingly different.
The preparation mirrors standard cornbread methods, making it accessible even for novice bakers. Whether using a pre-slotted cornbread pan, muffin tin, cake pan, or cast-iron skillet, the recipe adapts easily to whatever cookware is available.
Ingredients:
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- 8 ½ oz cornbread mix (1 box of Jiffy Corn Muffin Mix)
- 4 tablespoons unsalted butter
- ¾ cup crushed pineapple (canned or fresh)
- ¼ cup pineapple juice
- 2 tablespoons granulated sugar
- 8 oz whipped cream cheese
Instructions:
- Preheat the oven to 350 degrees F.
- Place the butter in an 8-inch baking pan or cast-iron skillet and melt in the oven for approximately 5 minutes.
- While the butter is melting, combine the Jiffy box mix, crushed pineapple, pineapple juice, sugar, and cream cheese in a medium-sized mixing bowl.
- Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients.
- Pour the cornbread mixture into the pan.
- Bake for 20-25 minutes, then serve warm, and enjoy
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