Pineapple Cornbread Recipe

You’d love this Pineapple Cornbread recipe! It puts a Caribbean twist on a familiar recipe. Pineapple is one of my favourite tropical fruits so decided to put a twist on a traditional cornbread recipe by adding pineapple and spices and the results were amazing! In the video I teach my mother how to make this recipe, and now it’s a mainstay at our family gatherings. The pineapple makes the cornbread extra moist and the corn kernels add texture. The cheese adds another layer of flavour without making it too cheesy. To keep the colour of the cornbread bright yellow I recommend using a white cheese (cheddar or Monterey Jack) rather than an orange cheddar. Also, for the right texture, make sure to squeeze all the juice from the pineapple before adding it to the batter. You can enjoy this cornbread warm out of the oven! It makes a great accompaniment to any stew or curry or it can enjoyed simply with butter.

Pineapple Cornbread Recipe


1 cup Cornmeal
1 cup All-Purpose Flour
1 tsp Salt
1/2 tsp Ground Ginger
2 Tbsp Baking Powder
1/4 cup (1 stick) Butter, melted
1/4 cup Sugar
3 Large Eggs
3/4 cup Milk
1/2 cup Corn Kernels
3/4 cup Crushed Pineapple or 1 cup Pineapple Tidbits, squeeze drained
1/2 cup Grated White Cheddar or Monterey Jack

Baking Tips
Even if you use a non-stick baking pan we still recommend greasing the pan. To be extra safe you can also flour to avoid sticking.


Preheat oven to 350°F (160°C)
Step 1: In a mixing bowl, mix all the dry ingredients (excluding sugar) together and set aside: flour, cornmeal, salt, ginger and baking powder
Step 2: In a bowl mix together melted butter and sugar until smooth, about 3 minutes
Step 3: Add eggs to butter-sugar mixture, beating well after each. Then add milk and blend well.
Step 4: Fold corn, pineapple and cheese into the wet ingredients
Step 5: In batches, fold the wet ingredients into the dry ingredients until combined into a batter
Step 6: Pour the batter in a greased 9- x 5-inch loaf pan
Step 7: Place in oven for about 45 minutes, or until golden and the knife comes out clean when tested

Serves 8 to 10
Store in the refrigerator


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