Tag Archive: Cornbread

Sweet & Spicy Pineapple Cornbread

Written on November 30, 2015 by in Side Dish

Sweet & Spicy Pineapple Cornbread

Happy week after Thanksgiving! I don’t have an online sale or coupon code to share this Cyber Monday but I do have a darn good cornbread recipe.

Stonyfield asked their Clean Plate Club to make a side better with yogurt. As a vegetarian, vegetables usually end up in whatever main dish I’m eating, so especially on Thanksgiving my favorite side is gluten-free cornbread and stuffing. 

My favorite cornbread falls in between savory and sweet. The sugar and pineapple help intensify the flavors of the cornmeal and spices. It’s much lighter than most cornbread recipes because of the yogurt so feel free to add a warm square of butter on top. 

Sweet & Spicy Pineapple Cornbread

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes 12 servings):

  • 1 cup all-purpose regular or gluten-free flour
  • 1 cup ground corn meal
  • 1/3 cup sugar
  • 3/4 tsp baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 2 eggs
  • 1/2 cup Stonyfield whole milk plain yogurt
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1/2 cup crushed pineapple

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, sift together the flour, corn meal, sugar, baking powder, and seasonings until completely mixed.
  3. Add in the eggs, yogurt, milk, and oil and stir until it makes an even batter.
  4. Add in the crushed pineapple and mix it in.
  5. Grease an 8×8 pan and pour in the batter.
  6. Bake for 35 minutes or until the center has set and the edges start to brown.
  7. Remove from the oven and let cool before slicing. 
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Gluten-Free Cornbread

Written on August 22, 2013 by in Side Dish

gluten-free cornbread

There are two kinds of cornbread. There’s the dry, stale, bland kind and then there’s the sweet, buttery, melt-in-your-mouth kind. This one is thankfully the latter.

I’ve been wanting to make(and eat) cornbread for a while now. Trader Joe’s recently added their own brand of gluten-free all-purpose flour to their shelves I’ve been meaning to try and this was the perfect way to kill two birds with one stone.

The bread came out sweet and slightly savory—better with a pat of butter. Even with the gluten-free flour it doesn’t crumble until it hits your tongue. 

gluten-free cornbread overhead

Adding a little bit of cinnamon and paprika gives the bread a subtle savory smokiness to it. If you want more of a dessert, omit the paprika and double the amount of cinnamon. You could also simply substitute all-purpose flour for the gluten-free all-purpose flour if gluten sensitivities aren’t an issue.

Gluten-Free Cornbread

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients(Makes 9 squares):

  • 1 1/2 cup corn meal
  • 1 cup gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 3/4 cup milk
  • 1 stick butter, melted
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon paprika

gluten-free cornbread yield

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the corn meal, flour, sugar, baking soda and salt.
  3. Crack the eggs into the ingredients and add the milk and begin whisking.
  4. Slowly add the melted butter in as you’re whisking.
  5. Add in the cinnamon and paprika and beat until the batter is uniform.
  6. Grease an 8 x 8 pan and pour the batter in.
  7. Bake for 30 minutes until the bread has set.
  8. Remove from the oven and let cool slightly before cutting. Serve with butter and honey.
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