hot and sweet cornbread

Ingredients

• Servings: 6
• 1 jalapeno pepper
• 1 (7.5 ounce) package corn bread/muffin mix
• 1 beaten egg
• 1/3 cup milk
• 1 cup fresh pineapple, peeled and cut into 1/2-inch chunks

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• 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 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.
• preheat oven to 375 degrees f (190 degrees c). grease an 8x8-inch baking dish.
• 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.
• bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.