This is the banana pineapple bread recipe that my mother uses. It makes use of canned pineapple and is moist without being excessively greasy like some banana breads.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
| Yield: | 8 cups |
Ingredients
- 3 (8.5 ounce) packages cornbread mix
- 1 ½ cups milk, divided
- 3 eggs
- 6 slices bacon
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1 stick butter, divided
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream-style corn
- 4 tablespoons finely chopped jalapeno pepper, or to taste
- 2 tablespoons chopped pimento peppers
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 teaspoon sliced jalapeno pepper, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch pan.
- Combine cornbread mix, 1 cup milk, and eggs in a bowl. Mix until well blended; batter will be lumpy. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove and let cool enough to handle, 15 to 30 minutes. Crumble and set aside in a bowl.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserve 2 tablespoons grease in the pan. Let bacon cool slightly, about 5 minutes; crumble and set aside.
- Heat reserved bacon grease over medium-high heat. Cook onion, bell pepper, and celery in the hot grease until soft, 5 to 7 minutes. Set aside.
- Melt 6 tablespoons butter in a large saucepan over medium heat. Add corn, cream-style corn, remaining milk, chopped jalapenos, pimentos, sugar, and salt. Cook until heated through, 5 to 7 minutes. Stir in bacon and sauteed vegetables. Stir in 2 cups crumbled cornbread. Transfer mixture to a baking dish.
- Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread; sprinkle over stuffing mixture.
- Bake in the preheated oven until crumbs are light brown, about 10 minutes. Garnish with sliced jalapenos.
- For cornbread, look for the preferred 2 tubes refrigerated cornbread twists – you can use these instead of 3 packages of cornbread (corn muffin) mix.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 944 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This is spicy, bacon filled, Tex-Mex goodness!!! I used a mixture of fresh and jarred jalapeños. The only thing I would change would be adding more jalapeños because we love the spice. Thanks for a awesome recipe!