Real Recipes From Real Home Cooks ®

upside down cornbread coffee cake

(1 rating)
Recipe by
Nancy Allen
Wentzville, MO

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

(1 rating)
yield 6 -8 slices
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For upside down cornbread coffee cake

  • 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 lg
    egg

How To Make upside down cornbread coffee cake

  • 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.

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