Walnut Pineapple Cornbread Loaf

Hands on Time: 10 minutes
Baking Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf

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A sweet delicious crunchy loaf cornbread!

Ingredients

Here’s what you will need:

  • 2 cups WEM Cornbread Mix
  • 1/4 cup sugar
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 1-8 ounce can crushed pineapple in it’s own juice, undrained
  • 1 cup walnuts, chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter or spray a 9 X 5 inch loaf pan
  3. In medium bowl, stir together Cornbread Mix and sugar.
  4. In small bowl, beat eggs.
  5. Add oil, milk and pineapple.
  6. Stir into dry mixture.
  7. Fold in walnuts.
  8. Pour into loaf pan
  9. Bake 50-60 minutes. Cover lightly with aluminum foil if browning too quickly.
  10. Remove from oven and let cool on rack for 10 minutes.
  11. Invert pan and remove loaf. Slice and serve warm.

Recipe Tips and Tricks

To reheat, slice and place under broiler.
For an old fashioned flavor try using black walnuts.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
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Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
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