Molasses Cornbread with Pineapple & Yellow Squash

Tiffany Bannworth

By
@MissAnubis

Give this recipe a try at your next dinnertime meal. This recipe makes two pans of cornbread. You can serve one and store the other.

We enjoyed it served with
Garlic Herb Lentil Hash (made into patties)
Pickled Watermelon Rind
Salty Bacon Beet Green Saute.

Links to all these recipes are attached in the directions.

Enjoy!


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Comments:

Serves:

16-18

Prep:

10 Min

Cook:

35 Min

Ingredients

1 1/2 c
self rising cornmeal
1 1/2 c
self rising flour
2 Tbsp
dark molasses
1 can(s)
cream corn
1/2 c
crushed pineapple
1/2 c
shredded yellow, crook neck squash
1 c
dark brown sugar
1 c
sugar
1/4 c
vegetable oil
2
eggs
1/4 c
sour cream
1 Tbsp
vanilla
1/4 tsp
sea salt
enough milk to make a nice batter

Directions Step-By-Step

1
Preheat oven 325.
2
Cream sugars and oil. Add vanilla and continue to beat.
3
Add in eggs one at a time. Beating each time.
4
Add in sour cream and molasses.
5
Sift and combine the dry ingredients. Add in a quarter at a time.
6
Fold in corn, pineapple, and squash. Mix until totally incorporated.
7
Depending on how juicy your pineapple is, you may need to add a little milk to make a nice batter. This is optional.
8
Divide batter and pour between two greased pans. If you are using cast iron cornbread pans, pour about 1/4 a cup of vegetable oil into each pan first.
9
Bake in oven until centers of cornbread are firm and come out dry when tested.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: For Kids