Recipe
This Sweet and Savory Pineapple Upside-Down Cornbread Will be the Star of Your Next Outdoor Barbecue
Full disclosure: This pineapple upside-down cornbread is NOTHING like your grandmother's uber sweet and fruity, stick-to-your-hands pineapple upside-down cake that you know and (possibly) love.
Whether you're serving it as an accompaniment to some baby back ribs or veggie-kabobs, this pineapple upside-down cornbread complements any kind of flavor. It's moist, yet light, sweet and slightly salty, and has just the right amount of tang. It tastes great alone under its own ginger-honey glaze, and (take my word for it) is best when paired with the smokiest of BBQ sauces, creating a delicious flavor explosion. This cornbread also comes with a lifetime guarantee of sending your guests (even the picky ones) off with a happy stomach after every party. What more could you ask from a pseudo loaf of bread?
While the thought of sweet and savory might scare you (especially when pineapple is involved), trust me when I say that pineapple and mozzarella is one of the best food pairings out there, and you won't know it until you try it. All of the flavors in this cornbread work together to create an exotic, summer-y, and zingy flavorful experience for your tastebuds. Try not to eat the whole thing in one sitting, I dare you.
Pineapple Upside-Down Cornbread
- Prep Time: 25 mins
- Cook Time: 50 mins
- Total Time: 1 hr 15 mins
- Servings: 8
Ingredients
- 3-4 pineapple rings
- 1 cup medium grind cornmeal
- 1/4 cup all-purose flour
- 3/4 cup pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 5 Tbsp melted butter
- 1/4 cup honey
- 1 cup goat milk
- 1 cup corn chowder - I use Wolfgang Puck's
- 2 eggs
- 4 oz. block Mozzarella
- 3 Tbsp butter for Ginger-Honey Sauce
- 1/4 cup olive oil for Ginger-Honey Sauce
- 1/4 cup honey for Ginger-Honey Sauce
- 1 Tbsp light brown sugar for Ginger-Honey Sauce
- 1/4 tsp ground ginger for Ginger-Honey Sauce