MOLASSES CORNBREAD WITH PINEAPPLE & YELLOW SQUASH

Molasses Cornbread with Pineapple & Yellow Squash image

Provided by Tiffany Bannworth

Time 45m

Number Of Ingredients 14

1 1/2 c self rising cornmeal
1 1/2 c self rising flour
2 Tbsp dark molasses
1 can(s) cream corn
1/2 c crushed pineapple
1/2 c shredded yellow, crook neck squash
1 c dark brown sugar
1 c sugar
1/4 c vegetable oil
2 eggs
1/4 c sour cream
1 Tbsp vanilla
1/4 tsp sea salt
enough milk to make a nice batter

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