The Pioneer Woman Tasty Kitchen
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Hawaiian Cornbread

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Level: Easy

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Description

A moist cornbread with bits of pineapple throughout, goes well with chili.

Ingredients

  • 8 ounces, weight Can Crushed Pineapple, Drained
  • 1 cup Frozen Corn
  • 1 whole Egg
  • ⅓ cups Milk
  • 8-½ ounces, weight Box Corn Muffin Mix

Preparation

Preheat oven to 400 degrees (F).

Grease an 8 x 8 inch baking pan.

In a medium bowl combine pineapple, corn, egg and milk. Add corn muffin mix and stir until just combined, batter will be slightly lumpy. Let batter rest for 3 to 4 minutes.

Pour into prepared pan.

Bake for 25 minutes.

One Comment

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Profile photo of Heidi Malott

Heidi Malott on 1.5.2012

Oh my! I must try this!

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