Give this recipe a try at your next dinnertime meal. This recipe makes two pans of cornbread. You can serve one and store the other. We enjoyed it served with Garlic Herb Lentil Hash (made into patties) Pickled Watermelon Rind Salty Bacon Beet Green Saute. Links to all these recipes are attached in the directions. Enjoy!
Provided by Tiffany Bannworth
Categories Other Side Dishes
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven 325.
- 2. Cream sugars and oil. Add vanilla and continue to beat.
- 3. Add in eggs one at a time. Beating each time.
- 4. Add in sour cream and molasses.
- 5. Sift and combine the dry ingredients. Add in a quarter at a time.
- 6. Fold in corn, pineapple, and squash. Mix until totally incorporated.
- 7. Depending on how juicy your pineapple is, you may need to add a little milk to make a nice batter. This is optional.
- 8. Divide batter and pour between two greased pans. If you are using cast iron cornbread pans, pour about 1/4 a cup of vegetable oil into each pan first.
- 9. Bake in oven until centers of cornbread are firm and come out dry when tested.
- 10. Give this a try. Serve with https://www.justapinch.com/recipes/side/vegetable/garlic-and-herb-lentil-hash.html?p=44 https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/pickled-watermelon-rinds.html?p=5 https://www.justapinch.com/recipes/side/vegetable/salty-bacon-beet-greens-saute.html
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