Menu
Cornbread Millionaire
  • About
  • Cookbook
  • DIY Ideas
  • LifeStyle
    • Imako Cosmetic Teeth
    • Instant Smile Teeth
  • Media Kit
  • Recipe Index
Cornbread Millionaire

Pineapple Upside Down Flapjacks

EDITOR’S NOTE (April 5, 2019):  Text edited for clarity.

Flapjacks are thin rounds of cornbread fried in a skillet.  They look like pancakes.  Taste like cornbread.  In this recipe, flapjacks are topped with caramelized pineapples and Maraschino cherries.  Drizzled with pineapple-brown-sugar glaze. Excellent side dish with bacon, barbecue, collard greens, or fried chicken.  Easy to make with a few ingredients.

I’m always brainstorming for creative cornbread recipes.  After seeing several recipes for Pineapple Upside Down Pancakes in magazines and on Pinterest,  I was inspired to make a variation using flapjacks.  Awesome results.

 

Enjoy the recipe!

 

 

Print Recipe
Pineapple Upside Down Flapjacks
Fried cornbread topped with caramelized pineapples and Maraschino cherries. Drizzled with a delicious pineapple-brown-sugar glaze. Easy to make. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Main Dish
Cuisine American, southern
Keyword cornbread, cornbread millionaire
Prep Time 30 minutes
Cook Time 30 minutes
Servings
flapjacks
Ingredients
  • 1 can (20 ounces) pineapple rings in juice plus 2 tablespoons pineapple juice from can (optional)
  • 1/4 cup unsalted butter
  • 1/4 cup dark brown sugar, packed
  • 1 cup self-rising white cornmeal mix
  • 1/2 cup self-rising flour, sifted See recipe notes for all-purpose flour.
  • 1/4 cup corn muffin mix
  • 3 tablespoons granulated sugar
  • 2 eggs, beaten
  • 1 cup buttermilk
  • vegetable oil for frying
  • 1 jar (6 ounces) Maraschino cherries Drain before using. Juice is delicious over ice!
Course Main Dish
Cuisine American, southern
Keyword cornbread, cornbread millionaire
Prep Time 30 minutes
Cook Time 30 minutes
Servings
flapjacks
Ingredients
  • 1 can (20 ounces) pineapple rings in juice plus 2 tablespoons pineapple juice from can (optional)
  • 1/4 cup unsalted butter
  • 1/4 cup dark brown sugar, packed
  • 1 cup self-rising white cornmeal mix
  • 1/2 cup self-rising flour, sifted See recipe notes for all-purpose flour.
  • 1/4 cup corn muffin mix
  • 3 tablespoons granulated sugar
  • 2 eggs, beaten
  • 1 cup buttermilk
  • vegetable oil for frying
  • 1 jar (6 ounces) Maraschino cherries Drain before using. Juice is delicious over ice!
Instructions
  1. In a large skillet, melt butter over low heat. Add brown sugar. Stir constantly until melted. Carefully add pineapple rings. Simmer until caramelized. If desired, add 2 tablespoons pineapple juice from can to make a thinner glaze. Turn off heat. Set aside.
  2. In a medium sized bowl, combine cornmeal mix, flour, corn muffin mix, 3 tablespoons of granulated sugar, eggs, and buttermilk. Stir together until smooth and pourable. Small lumps okay. Set aside.
  3. Add 2 tablespoons vegetable oil to a 10" skillet. On top of stove over low heat, slowly preheat oil until it sizzles. Avoid smoking hot. 4. Again, stir batter until smooth. Carefully pour into hot skillet. Wear an oven mitt or use a thick towel to pick up HOT skillet's HOT handle. 5. Reduce oven to 375. Bake 20 to 25 minutes OR until knife inserted in center comes out clean and cornbread is golden brown. Watch carefully to prevent burning.
  4. Drop 1/4 cup of cornbread batter into hot skillet. Spread thin with back of measuring cup. Cook until edges/top look dry.
  5. Place a pineapple ring in center of flapjack. Place a Maraschino cherry in center of pineapple. Flip over. Cook another 2 to 3 minutes.
  6. Use a rubber spatula to remove pineapple syrup from skillet. Drizzle over each flapjack before serving.
  7. Serve hot.
Recipe Notes

Substitute all-purpose flour self-rising flour.   In a medium sized bowl, sift together 1 cup of all-purpose flour,  1-1/2 teaspoons baking powder, and 1/4 teaspoon salt.

Use ONLY 1/2 cup of this mixture in this recipe instead of self-rising flour.  Use the remainder for something else.  Or, store in a zippered bag until ready to use.

Related

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome to my blog!

BevJanuary2021

Hi! I’m Beverly, cookbook author, recipe developer, and food blogger.  Here you’ll find 100+ easy and delicious recipes.   My collection includes southern classics with a twist and a variety of other tasty dishes you can make at home.  Read more about me here.

You’re invited to SUBSCRIBE to my YouTube Channel…

 

Recipes

Archives

PRIVACY POLICY

 

FOLLOW ME

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Red Velvet Bundt Cake

Red Velvet Bundt Cake

DIY: Pretty Flower Cup

Flower Cup

Recent Comments

  • Thera Webster on Pineapple Dump Cake
  • Donna on Stove Top Cornbread
  • Don on Stove Top Cornbread
  • Randy L Henry on Jiffy Cornbread Muffins
  • Randy L Henry on Southern Pinto Beans
  • Mindy Lawrence on Southern Pinto Beans
  • Mark on Stove Top Cornbread

3-Ingredient Biscuits

Easy Beef Stroganoff

Homemade Salad Mix In A Bag

Homemade Salad Mix In A Bag

Homemade Macaroni and Three Cheeses

Stove Top Cornbread

Jiffy Cornbread Muffins

Cornbread Bundt Cake

Angel Eggs

©2021 Cornbread Millionaire | WordPress Theme by Superb WordPress Themes