Southern sweet cornbread achieves the ideal balance of sweetness without being overpowering. Tender and moist, it retains a pleasant chew from the cornmeal while staying soft. The addition of crushed pineapple brings a juicy, slightly tangy burst of flavor that elevates each bite into a comforting sweet-and-savory Southern treat.
Golden sweet pineapple cornbread
This recipe starts with a classic cornbread mix—cornmeal, sugar, and butter—and takes a delicious turn with two standout additions: crushed pineapple and cream cheese. Those ingredients make the cornbread both moist and slightly tangy, while the cream cheese lends extra richness and a tender crumb.
The end result is a light, soft cornbread that’s sweeter and more indulgent than the traditional savory version, yet still hearty enough to sit alongside your favorite soul food mains.
Ingredients
- Jiffy Corn Muffin Mix – a pantry favorite that gives the cornbread its classic slightly sweet, nostalgic flavor. (A yellow cornmeal alternative with measurements is included in the notes below.)
- Butter – adds richness and that familiar Southern flavor.
- Sugar – enhances the sweetness without overwhelming the dish.
- Crushed pineapple – provides tropical sweetness and moisture.
- Pineapple juice – intensifies the fruity flavor.
- Cream cheese – contributes creaminess and helps create a tender crumb.
How to make sweet pineapple cornbread
This version follows the basic method of classic Southern cornbread—cornmeal or a cornmeal mix combined with butter and a little sugar—but introduces a sweet, creamy twist with crushed pineapple and cream cheese. The technique is straightforward, producing a softer, sweeter cornbread that still honors its Southern roots.
- Preheat the oven to 350°F and melt the butter. If using a pre-slotted cornbread pan, melt butter separately and spray the pan with cooking oil before baking.
- Combine the remaining ingredients—cornbread mix, crushed pineapple, pineapple juice, sugar, and whipped cream cheese—with the melted butter in a mixing bowl. Stir until smooth and well combined.
- Pour the batter into the prepared pan and bake.
- Bake and serve: Bake for 20–25 minutes, or until a toothpick in the center comes out clean. Let cool slightly, then serve warm.
Best cornbread texture
The ideal cornbread has crisp, golden edges, a moist, tender center, and a balanced sweetness. Aim for a batter that’s moist and slightly loose—too thick a batter can yield dense, dry cornbread. This recipe’s pineapple and cream cheese help keep the crumb soft while maintaining enough structure to slice and serve.
Using a cake pan or muffin tin
If you don’t have a pre-slotted cornbread pan, a muffin tin works well for individual sweet cornbread muffins and will keep the bake time similar. When using a round baking pan or an 8″ cast-iron skillet, expect the bake time to increase by about 5–10 minutes. Check doneness by inserting a toothpick in the center—if it comes out clean, the cornbread is done.
Southern Sweet Cornbread With Pineapple
Equipment
- Pre-slotted cornbread pan, muffin pan, round baking pan, or an 8″ cast-iron skillet
Ingredients
- 8 ½ oz cornbread mix (1 box Jiffy Corn Muffin Mix; see notes for yellow cornmeal alternative)
- 4 tablespoons unsalted butter
- ¾ cup crushed pineapple (canned or fresh)
- ¼ cup pineapple juice
- 2 tablespoons granulated sugar
- 8 oz whipped cream cheese
Instructions
- Preheat the oven to 350°F.
- Place the butter in an 8-inch baking pan or cast-iron skillet and melt in the oven for about 5 minutes.
- While the butter is melting, combine the cornbread mix, crushed pineapple, pineapple juice, sugar, and whipped cream cheese in a medium mixing bowl.
- Pour the melted butter from the pan into the mixing bowl and stir until the batter is smooth and well combined.
- Pour the batter back into the prepared pan.
- Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm and enjoy.
Notes
- 1 cup medium-grind yellow cornmeal
- ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- 4 tablespoons unsalted butter
- ¾ cup crushed pineapple (canned or fresh)
- ¼ cup pineapple juice
- 2 tablespoons granulated sugar
- 8 oz whipped cream cheese
Instructions: Preheat the oven to 350°F and melt the butter. Combine the remaining ingredients in a mixing bowl and follow steps 4–6 from the main instructions above.
Nutrition
Carbohydrates: 28 g |
Protein: 4 g |
Fat: 14 g |
Saturated Fat: 7 g |
Cholesterol: 33 mg |
Sodium: 345 mg |
Fiber: 2 g |
Sugar: 13 g
❤️ Shaunda’s Soul Food Standard
Created and tested by Shaunda Necole of The Soul Food Pot®, this recipe is rooted in African American culinary tradition and refined with practical shortcuts that preserve flavor. Measurements and techniques have been tested in a real kitchen to ensure reliable results.
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