The National Cornbread Festival South Pittsburg, Tennessee

Kim Rollings Dallas, TX - 2002 National Cornbread Festival Finalist

Ham and Pineapple Upside Down Bake

2 TBS butter
1 ½ cups diced ham
½ cup sliced green pepper
2 TBS dark brown sugar
7 canned unsweetened pineapple rings, drained (reserve 2 TBS juice)
½ cup mango chutney
1 (7 oz) package Martha White Sweet Yellow Cornbread Mix
2 eggs, lightly beaten
1/3 cup milk
1 cup grated Cheddar cheese
2 teaspoons finely minced fresh jalapeno pepper (or to taste)

Preheat oven to 375 degrees. Melt 1 TBS butter in a 10-1/2" cast iron skillet over medium heat. Sauté ham and green pepper until green pepper is soft. Remove from skillet and set aside. Wipe skillet clean with paper towels. Return skillet to stove, and melt 1 TBS butter over medium heat. Remove from heat and sprinkle 2 TBS brown sugar over bottom of skillet. Place one pineapple ring in the center of the skillet, and arrange the remaining six pineapple rings around the center ring, dividing it evenly. Place skillet in preheated oven for 5 minutes.

While skillet is heating, combine cornbread mix, eggs, milk and reserved 2 TBS pineapple juice in a medium mixing bowl, and stir until smooth. Fold in ham, green pepper, cheese, and jalapeno. Remove skillet from oven, and gently spoon cornbread mixture over pineapple. Bake at 375 degrees for 25-30 minutes until set and golden brown around the edges.

Remove from oven and immediately run knife around edge of cornbread. Using oven mitts, place round serving platter over skillet and carefully invert cornbread onto platter. Cool 5 minutes. Cut into 6 wedges and serve.

Serves 6.

** Original (untested) recipe