I baked this Upside Down Pineapple cake in a cast iron skillet. This cake is made using fresh pineapple. Pineapple Upside-Down Cake Source: Thomas Keller Pan Schmear 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1 ½ Tbsp Honey ½ tsp Dark Rum 1 Cup Packed Light Brown Sugar ¼ tsp Vanilla Paste or Pure Vanilla Extract Sea Salt 1 Gold (Extra-Sweet) Pineapple Cake 1 1/3 Cups Cake Flour 2 tsp Baking Powder 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature ½ Cup Plus 2 Tbsp Granulated Sugar ½ tsp Vanilla Paste or Pure Vanilla Extract 2 Large Eggs 1 Tbsp Plus 1 tsp Milk Method Preheat the oven to 350˚F. In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.) Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into ¼-inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Sift the flour and baking powder together; set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined. Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.) ----------------------------------------------------------- This is my favourite Corn bread recipe. Corn Bread 1 1/2 cups yellow cornmeal 1 cup all purpose flour 1/3 cup sugar 1 teaspoon salt 1 tablespoon baking powder 2 eggs 6 tablespoons melted and cooled butter 8 tablespoons melted and cooled vegetable shortening 1 1/2 cups milk Preheat the oven to 400°. sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder. Beat the eggs lightly, add the melted butter and shortening, and stir in the 1 1/2 cups of milk. Pour into the bowl of dry ingredients and beat together for about a minute, or until smooth. Do not over beat. Lightly butter an 8 x 12 inch shallow baking pan and pour in the batter. Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge of the pan and is golden brown. If you wish you make bake the cornbread in a 9 x 5 x 3 inch loaf pan or in muffin tins. Increase the baking time to 45 minutes if using a loaf pan. Also great baked in a cast iron skillet.

Here's a mix recipe that makes a lot more than you'll need. I don't know how much is in a Jiffy Mix. It's from KitchenCraftsnMore: CORN BREAD MIX 8 cups flour, all-purpose 4 cups cornmeal 2 cups sugar 3 tablespoons baking powder 2 teaspoons salt Mix all ingredients until just blended and store in a moisture proof airtight container at room temperature. To Use: Mix 1 1/2 cup mix, 1 egg, 1 cup milk, 1/4 cup oil until well blended. Pour into well greased: 8x8 dish or 12 count muffin tin. Bake 20-24 minutes at 425F degrees. Serve warm or freeze until needed.

It is a sweet corn bread.. I looked it up and they have other mixes as well.It is the best boxed corn bread we have ever had. Hubby is picky about his corn bread and he loved it.. I'm going to pick up a couple more boxes to have on hand.. I have only found it at the larger Marsh stores. I saw that you could order it online, too. It makes a 8X8 or 9X9 pan. Look up Firenza Corn Bread Mix...

There are many variations to traditional Hoppin’ John. Some cook the black-eyed peas and rice in one pot, while others insist on simmering them separately. Some also like to add the collard greens in the pot. The favorite way to eat a Hoppin’ John meal is with collard greens and corn bread. Each item on the plate has symbolic meaning for the New Year. Black-eyed Peas represent “coins,” collard greens represent money or “green backs”, corn bread represents “gold,” and if tomatoes are added to Hoppin’ John it symbolizes “health”. I've used this recipe many years! 1 large onion chopped 2 large garlic cloves 2 16 oz can drained black-eyed peas 2 cups chick broth 1 cup uncooked reg rice 1 tsp salt 2 Tbl butter Saute onion and garlic in butter until tender. Add rest of ingredients - cook 20 minutes until liquid is absorbed and rice is tender