Upside Down Cornbread Coffee Cake
1/2 ccrushed pineapple, drained save and use juice
1/2 cbrown sugar, lightly packed
1/2 cham, diced or cubed
1 boxjiffy cornbread mix
1/3 cmeasured half milk & pineapple juice
How to Make Upside Down Cornbread Coffee Cake
- 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.
- 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.
- 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.
- 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.