upside down cornbread coffee cake
(1 rating)
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
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1/2 stickbutter
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1/2 ccrushed pineapple, drained save and use juice
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1/2 cbrown sugar, lightly packed
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1/2 cham, diced or cubed
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1 boxjiffy cornbread mix
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1/3 cmeasured half milk & pineapple juice
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1 lgegg
How To Make upside down cornbread coffee cake
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1Preheat 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.
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2Mix 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.
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3Bake 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.
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4Remove 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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