Pineapple Jalapeno Cornbread is the perfect mix of sweet and spicy. Made with caramelized pineapple and pineapple juice for extra pineapple flavour. Balance the sweetness with jalapeno, as much or as little as you like.
Servings 9pieces
Calories 263kcal
Author Sylvia
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Ingredients
Topping
1cuppineapple rounds or chunks
1/2cupjalapeno, sliced, seeds removed [Taste a small piece before deciding how much to use. Use more or less to suit your taste.]
2tablespoonspineapple juice from can of unsweetened pineapples[Or use water]
Batter
1 1/3cupflour
2/3cupcornmeal
1tablespoonbaking powder
2tablespoonssugar
1/2teaspoonsalt
1cuppineapple juice[Add water if you don't have enough from juice from the can]
1/2cupolive oil[Or substitute with another cooking oil]
6tablespoonsaquafaba[Or if you eat eggs you can replace with 2 eggs]
Instructions
Prepare for baking
Preheat the oven to 350F.
Line a 9 inch baking sheet with parchment paper.
Caramelize the pineapple and peppers
Add pineapple and jalapenos and 2 tablespoon pineapple juice to a frying pan. Turn the pineapple and jalapenos over about half-way through - about 10 minutes. Cook on medium heat for a total of about 15- 20 minutes until the juice is absorbed and the pineapple is browning and caramelized.
Make the batter
In a large bowl, stir together the dry ingredients.
Stir in the wet ingredients.
Pour into prepared pan. Decorate the top with the caramelized pineapple and jalapenos. Alternatively, you can stir some into the batter, as well as using some to top the batter.
Bake
Bake for about 20 to 30 minutes, until a fork or toothpick comes out clean. Let cool before removing from the pan.
Notes
Storage
These are best served fresh. You can keep them for a day or two in a well-sealed container.
Nutritional Information
Nutritional information is an estimate only, and is based on white sugar and aquafaba.