Hatch Pineapple Cornbread Recipe | 5DollarDinners.com
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Hatch Pineapple Cornbread

Prep Time5 mins
Cook Time21 mins
Servings: 10 persons

Ingredients

  • 1 tablespoon coconut oil
  • 1 egg
  • 1 cup diced canned or fresh pineapple, drained
  • 2 tablespoons sugar
  • teaspoon vanilla extract(or use homemade vanilla extract!)
  • cup Greek yogurt
  • 1 cup buttermilk
  • 2 tablespoons roasted hatch chiles, diced (make your own here!)
  • 1 cups white cornmeal
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • butter for finishing

Instructions

  • Heat oven to 450 degrees
  • Place coconut oil in 9 inch oven proof cast iron skillet.
  • In small bowl, combine egg, pineapple, sugar, vanilla, chiles, yogurt, and buttermilk. Blend until thoroughly combined. Set aside.
  • In large bowl, combine remaining dry ingredients and mix.
  • Mix liquid mixture into dry mixture and stir about 20 strokes.
  • Remove skillet from oven and carefully pour in batter.
  • Bake 18 - 21 minutes until light golden brown and knife inserted in center comes out clean.
  • Remove from oven and brush with butter. Slice and serve warm.