Hot and Sweet Cornbread

Hot and Sweet Cornbread

Avcooker 0

"I had extra fresh pineapple on hand so I came up with this version of cornbread. I used a box of prepared cornbread mix and kicked it up with roasted jalapenos. Sounds strange, but it is really delicious."

Ingredients 50 m {{adjustedServings}} servings 171 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Wear gloves to prevent hot pepper oil from contacting skin. Cut the pepper in half from top to bottom; remove the stem, seeds, and ribs, then place the pepper cut-side-down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, remove the skin and discard; chop the pepper.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  3. In a mixing bowl, combine the corn bread mix, egg, and milk; stir just to combine. Lightly mix in the pineapple and jalapeno. Scoop batter into the prepared baking dish.
  4. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.
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  • Cook's Note
  • To roast jalapenos on a gas stove, simply place whole fresh jalapeno directly on a gas burner turned to medium. Turn every few minutes until the pepper in completely charred. Remove and place in a bowl. Cover bowl with plastic wrap. When cool enough to handle just peel off the skin with your hands.
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Reviews 7

  1. 9 Ratings


I think roasting the jalapeno takes the heat out of it, ends up tasting more like canned fire roasted green chilis. I'm not sure the effort to roast, peel, and chop one jalapeno is worth the effort...but just my opinion. If I make this again, I think I'll just seed, chop, and add the jalapeno raw, as I didn't taste any "hot." The fresh pineapple definitely can be tasted and adds great flavor. This also would make this a snap to get into the oven. Very crumbly and sweet cornbread, but very tasty. Served with some homemade jalapeno jelly I had in the fridge.

Lisa Boyle

Okay, I completely changed this recipe. But it gave me the IDEA for what I did, and that turned out really well, so it gets a good rating for that. I made a huge batch of this site's "Cornbread Muffins I" by Lisa K and added pineapple chunks (from a can, not pineapple season) and diced seeded jalapeno. Corn chunks in the batter, with larger pineapple chunks, with slightly hot jalapeno bits made for some very tasty cornbread rolls.


I admit to taking the lazy baker's route on this recipe...diced the jalapeno (no roasting) & used canned crushed pineapple. (I did add a bit of sour cream, just 'cause that's how Mom always made hers.), Boy, this was really good! Moist & flavorful. Thank you for the great idea!