Sounds yummy...

A friend of mine spent some time in Hawaii and shared this recipe.  I can't wait to try it!!

Hawaiian Corn Bread

This sweet corn bread is part pineapple upside down cake and part corn bread. Excellent with grilled chicken, pork or seafood.

1/4 cup brown sugar

1/4 cup butter, cut into cubes

1 (1 lb.) can crushed pineapple, drained

1 1/4 cups all-purpose flour

3/4 cup corn meal

1/4 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 cup whole milk

1/4 cup vegetable oil

1 large egg, slightly beaten

Preheat oven to 400 degrees. Grease 9-inch square baking pan or cast iron skillet.

Spread brown sugar in bottom of greased baking pan or cast iron skillet. Drop cubed butter on top of brown sugar. Spread drained pineapple on top of mixture. Set aside.

In mixing bowl, whisk together flour, corn meal, sugar, baking powder and salt. Stir in milk, oil and egg, stirring just until moistened. Pour batter over pineapple mixture. Bake 20-25 minutes or until light golden brown and wooden toothpick inserted in center comes out clean.

Serves 9