Pineapple and Bacon Cornbread
Pineapple and Bacon Cornbread
Directions
- Combine the cornbread mix, buttermilk and water.
- Spray 8 -4 oz. aluminum cups with pan spray. On the bottom of each pan drop ½ tablespoon each of bacon with grease , pineapple and sugar. Top with batter.
- Bake in a 375 F convection oven for 12 to 15 minutes. Serve Warm
Ingredients
- 4 thick slices bacon, cubed and cooked with renderings
- Brilliance Pan Spray
- 4 tbsp sugar, brown
- 1 cup Buttermilk
- 2 1/4 cup Heritage Ovens Cornbread Mix
- 4 tbsp pineapple chunks, frozen, small diced - thawed
- 1 cup water
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
