upside down cornbread coffee cake

Name: Upside Down Cornbread Coffee Cake
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1/2 stick(s) butter; 1/2 cup(s) crushed pineapple, drained save and use juice; 1/2 cup(s) brown sugar, lightly packed; 1/2 cup(s) ham, diced or cubed; 1 box(es) jiffy cornbread mix; 1/3 cup(s) measured half milk & pineapple juice; 1 large egg

(1 RATING)

46 Pinches 1 Photo

Nancy Allen

Wentzville, MO

Updated on Feb 3, 2014

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

Rate

prep time 10 Min

cook time 25 Min

method Bake

yield 6-8 slices

Ingredients

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

How To Make upside down cornbread coffee cake

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.

Step 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.
Step 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.
Step 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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