Wednesday, May 30, 2018

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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6 comments:

  1. You are so fabulous as experimenting. I might make this for my friends part in July!

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  2. This sounds perfect for a summertime flavor, Lynn! Yes, jalapenos would be great, too.

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  3. Oh Lynn, how clever you are!!! I can't wait to try this with some BBQ chicken!!
    Jenna

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  4. I can't wait to make it! They were giving a recipe for pork chops with panko and coconut on the radio today. Loving this tropical weather we are having.

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  5. They sound wonderful, Lynn! I love cornbread and this is a genius concoction you've made :)

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  6. You had me at Everything on this one!! Brilliant!! I definitely need to give this a try!!!

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