A while back, I had combined a can of crushed pineaple with a box of bran muffin mix - adding no other ingredients - and baked them to make quite a nice breakfast for several days.
Successful experiment.
Thursday, I had pulled a can of crushed pineapple out of the pantry and a box of "Jiffy" corn muffin mix. Hey, everyone always says that "Jiffy's" cornbread is like cake, so maybe I could combine the two and have something good. Right?
Evidently, I needed to think about it overnight.
Yesterday, I looked again at the two ingredients on my kitchen counter.
And the thought popped into my mind, with an image tagging along: crushed pineapple on the bottom of the loaf pan, prepared muffin mix on top.
And so it came to pass.
I drained the pineapple, mostly. Then the loaf pan was lightly oiled and the muffin mix combined with 1/2 cup of water and allowed to stand for a moment (as if I was making corn muffins). The mix was gently spooned on top of the pineapple, smoothing the top for appearance. Then, into the oven it was popped for 22 minutes.
Golden-brown crust? Yep!
Turned loose from the edges of the pan? Yep!
Okay, let's invert it onto a plate and see what we get...
Success! Woohoo!
I served it alongside the stove-pot casserole for the night: diced Spam (low-fat, low-sodium version, thank you), some fresh onion, a small apple, the leftover pineapple, and brown rice.
Very nice combination!!!
I just may have that for breakfast tomorrow.
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