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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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

Directions Step-By-Step

1
Preheat 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.
2
Mix 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.
3
Bake 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.
4
Remove 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