Pina Colada Cornbread -Using Jiffy Mix

I've been on a serious tropical kick lately, playing with a lot of pineapple and coconut... I think it has to do with the cool, wet spring we've been having here in Philly, I'm ready for nice weather:@) While I've had many some bloggy blooper ideas, this Pina Colada Cornbread was a home run! It's moist and sweet and the pineapple adds a nice little chewy bite. Oh and, even though there's such a small amount of rum in the recipe, it adds great flavor!

Jalapeno fan? I'm thinking diced peppers would be a great addition.

Choose your shape, muffins (probably best), 8" pan, or I used a 6 cup bundt pan and it made a small cornbread.

Pina Colada Cornbread
1 Jiffy Cornbread Mix
1 tsp sugar
1 egg
1 tsp dark rum
up to 1/3 C coconut milk
2 rounded Tblsp packed crushed pineapple, drained really well and pressed between paper towels to dry

1. Add mix, sugar and egg to bowl.
2. Add rum to 1/3 measuring cup, fill the cup with coconut milk and add to bowl.
3. Mix well.
4. Stir in pineapple.
5. Pour into well greased pan and bake per box instructions: approximately 15 minutes for muffins, 20 minutes for cake pans, or until golden brown and toothpick comes out clean.

Eat well and have a happy day:@)

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