Pineapple Cornbread Recipe

Preheat and prepare pan

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8-9 inch round cake pan in the oven while it heats. Lightly butter the inside of the pan (or add 1 tablespoon melted butter) so the cornbread won't stick.

Mix dry ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk with the large egg, melted butter, and the optional tablespoon of neutral oil until smooth.

Make the batter

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; a few small lumps are fine. If the batter seems very thick, add up to 1–2 tablespoons extra buttermilk to reach a spoonable, thick pourable consistency.

Bake

Carefully remove the hot skillet or pan from the oven and add 1 tablespoon melted butter to coat the bottom. Pour the batter into the prepared hot pan and smooth the top. Bake in the preheated oven for 18–22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. For a crispier top, broil for 1 minute at the end—watch carefully.

Cool briefly

Remove the cornbread from the oven and let it rest in the pan for 5 minutes to set. Run a knife around the edge if using a cake pan, then transfer to a wire rack or keep in the skillet for serving. Serve warm.

While the cornbread bakes, place the pineapple pieces in a small bowl. Add the light brown sugar and lime juice and toss to combine. Let the mixture sit for at least 10 minutes so the pineapple releases some juice and the flavors meld. If using canned pineapple, drain well and toss with brown sugar and lime juice briefly.

If you prefer warmed fruit, sauté the macerated pineapple in a small skillet over medium heat for 2–3 minutes until slightly caramelized, then remove from heat and drain excess liquid onto the side (reserve any juice for the honey drizzle if desired).

Combine the honey and crushed red pepper (or sliced fresh chili) in a small saucepan over low heat. Warm gently, stirring often, until the honey is fluid and the chili infuses the honey, about 2–3 minutes. Do not let it boil.

Remove from heat and stir in the apple cider vinegar (or lemon juice) and salt. Taste and adjust heat or acidity: add a pinch more chili for heat or an extra 1/4 tsp vinegar if it needs brightness. Let the hot honey rest for 5 minutes so flavors meld; you can strain out the chili flakes if you prefer a smooth drizzle.

Slice or tear the warm cornbread into wedges. Spread a little softened butter on each piece if desired.

Top each cornbread piece with a spoonful of the macerated or warmed pineapple.

Drizzle the warm hot honey over the pineapple-topped cornbread to taste (about 1–2 teaspoons per serving). Garnish with chopped cilantro or chives if using.

Serve immediately while the cornbread is warm. Leftover cornbread can be reheated in a 350°F oven for 8–10 minutes or in a toaster oven.