Pineapple Spoon Bread

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This tropical corn bread will take you away on a mini-vacation and it's so simple to get there.

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Ingredients

2 C. sour cream
1 large egg
1/2 C. lightly salted butter or margarine, melted
2 8 oz. (approx.) packages corn bread mix
1 15 oz. can crushed pineapple, drained

Directions

Grease a 2-quart casserole. Heat oven to 400 degrees F. Put sour cream in a large bowl; beat in egg and stir in melted butter. Add corn bread mix and pineapple; mix lightly until just blended. Turn into prepared casserole. Put casserole in oven, and reduce heat to 350 degrees F. Bake 65 to 70 minutes, until golden-brown and puffed. Serve hot from casserole.