Mini Pineapple Corn Cakes with Lemon Glaze

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Mini Pineapple Corn Cakes with Lemon Glaze | the pig & quillHappy weekend, lovelies! What a week it has been. Productive, to say the least. And mehbeh a tad stressful. But a productive week usually makes for a content Emily, and around here, that’s far superior to the alternative. The alternative, of course, being the Emily that’s full of passive aggressive complaints and grandiose insinuations and overly general generalizations that usually revolve around such dramatic statements as, “I’m not sure why I should have expected anything different…”

Boy, that gets ugly.

Full disclosure, a scant bit, just a wee dribble, of that latter Emily might have made an appearance this week. Like when I got total pissy-face over Chris not surprising me with a dinner that I had completely fabricated in my head. Yep, it’s as crazy as it sounds. Somehow I seriously convinced myself that Chris had come home early to surprise me with a home-cooked dinner solely based on the fact that his response to “What do you need from Trader Joe’s?” was “Nothing.”

It’s a wonder I’m married at all.

So in an effort to at least partially redeem myself before the week is over — or, ya know, in an attempt to tame the crazy — I’m gonna just post a nice, sweet little recipe for these fluffy, tender Pineapple Corn Cakes with Lemon Glaze. In addition to being totus adorabis (and yeah, that’s Latin for SUPER>FUGGIN>KYOOT), these are so easy to make it’s not even funny.

Happily, they come together in, oh, 30 minutes if you don’t account for that annoying hunk of time when the cakes are cooling, so they’re a great last-minute brunch contribution, a quick little dessert, or in my case, a bit of a belated apology snack.

Guess I should get baking…

Mini Pineapple Corn Cakes with Lemon Glaze | the pig & quill

Mini Pineapple Corn Cakes with Lemon Glaze | the pig & quill

Mini Pineapple Corn Cakes with Lemon Glaze
By Emily Stoffel
Cook time: 25 mins (plus cooling) | Makes 36 mini cakes

Note: We all know I can’t really bake, so this recipe is based on a box of Trader Joe’s cornbread mix. Feel free to use your fave family recipe if you’re skilled in that department. Just swap the fat (oil, butter, what have you) for an equal amount of canned pineapple.

Mini Pineapple Corn Cakes with Lemon Glaze | the pig & quillIngredients:

  • 1 box cornbread mix (recommended: TJ’s Cornbread Mix)
  • 1 egg
  • 3/4 cup milk
  • 3/4 cup crushed pineapple (lightly drained)
  • 1/4 cup packed brown sugar

For the Lemon Glaze:

  • 1.5 cups powdered sugar
  • 2.5 T water
  • 1 tsp lemon extract

Instructions

Preheat oven to 350F. Mix together egg, milk, pineapple and brown sugar. Add cornbread mix and stir until just combined. Grease mini muffin pans. (Don’t have enough pans? You can bake these off in batches, if needed.) Using a tablespoon, cookie scoop or mini ice cream scoop, fill muffin cups about 2/3 full. Bake for 16-18 mins or until an inserted toothpick comes out clean. Cool slightly, then remove to wire racks and allow to cool completely.

For glaze, mix together powdered sugar, water and lemon extract. Drizzle over cooled cakes. Allow to set slightly before transporting.

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7 Comments on “Mini Pineapple Corn Cakes with Lemon Glaze”

  1. cindyelkins

    Yummy recipe Em! I also cannot bake so I like that it comes from a box with supplemental deliciousness added in. :) And Mini cakes… that means they have no calories, right? 36 minis = zero calories (or at least it does in my world ;) )

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  3. tina

    Yes i would jusr want to make so i do not make a mistake. i actually bake my cornbread homemade. My question is do i mix all my stuff together instead of oil or butter i used pineapple in its palce ? Or do i measure my cornmeal and flour out and follow everything you added to make the pineapple cornmuffins like 1egg etc. Just want to make sure i want to be correct as possible. thank you for reading my question and answering it.

    1. emily

      Hi Tina! First off, you’re a better woman than me for making them from scratch. :) Second, I would follow your recipe exactly except replace the fat in your recipe (oil or butter) with an equal amount of the crushed, drained pineapple — and if your recipe doesn’t already call for sugar, go ahead and add the brown sugar. No need to add the additional ingredients listed here (egg, etc.) since your recipe probably already includes those. Hope that’s helpful! xo.

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