Pineapple Cornbread

• 4 tablespoons butter
• 1 cup brown sugar, divided
• 2 tablespoons brown sugar, divided
• 1 cup self-rising cornmeal
• 1 (20 ounce) can crushed pineapple in syrup, undrained
• 1 egg, beaten
• 1/4 cup pecans, chopped
• whipped cream (optional)

1. Preheat oven to 425 degrees.
2. Melt butter in 10-inch cast iron skillet.
3. Sprinkle 1 tablespoon brown sugar over butter.
4. In large bowl, combine corn meal mix, 1 cup brown sugar, pineapple, egg and pecans; stir to blend.
5. Pour batter over brown sugar and butter.
6. Sprinkle remaining 1 tablespoon brown sugar over batter.
7. Bake at 425 degrees for 25 to 30 minutes or until golden brown.
8. Serve warm by spooning into dessert dishes or let cool and cut into wedges.
9. Top with whipped cream, if desired.

butter, brown sugar, brown sugar, cornmeal, pineapple, egg, pecans, whipped cream

Taken from www.food.com/recipe/pineapple-cornbread-334319 (may not work)