Upside Down Cornbread Coffee Cake

Nancy Allen

By
@mawmawnan

I've been making this good coffee cake with eggs for breakfast along time, it's a great alternative to biscuits..


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8 slices
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

1/2 stick
butter
1/2 c
crushed pineapple, drained save and use juice
1/2 c
brown sugar, lightly packed
1/2 c
ham, diced or cubed
1 box
jiffy cornbread mix
1/3 c
measured half milk & pineapple juice
1 large
egg

Step-By-Step

1Preheat oven to 350. Melt the butter in a 9x7 inch baking dish in the oven. After it's melted sprinkle the brown sugar over melted butter, then sprinkle the ham over the brown sugar.
2Mix your cornbread mix with your 1 egg, and the 1/3 cup liquid (half milk & half pineapple juice) pour the batter over the top of the ham, brown sugar and pineapple mixture.
3Bake in a 350 oven for 25 minutes or until cornbread is golden and pineapple mixture is bubble out the sides. Test center of bread with a toothpick, if it comes out clean it's done.
4Remove cake from oven and run a knife around the outside of cake. Flip the cake over like you do an upside down cake onto a platter. Let the cake cool about 20-30 minutes before eating.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy