Sweet cornbread with pineapple jam

Ingredients:

Pineapple jam

• Half a pineapple weighing 200 g, remove the core and chop finely (save the juice)
• 1 cup firmly packed brown sugar
• 0.5 cup golden raisins
• 2 tablespoons lemon juice
• 1 small cinnamon stick

Sweet bread

• 1/4 cup (4 tablespoons) unsalted butter, melted
• 1 cup plain white cornmeal
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1 teaspoon coarse salt
• 1 cup of boiling water
• 1 cup whole milk
• 2 large eggs

Preparation:

1. Make jam:
   
   Combine pineapple, reserved pineapple juice, brown sugar, raisins, lemon juice, cinnamon stick, and 1/3 cup water in a medium saucepan.
2. Bring to a boil; reduce heat to low and simmer, stirring frequently, until thickened, 30-45 minutes. Remove from heat. Remove and discard the cinnamon stick and let the jam cool slightly or cool to room temperature. The jam can be made ahead of time and stored in the refrigerator.
3. Meanwhile, bake the sweet bread. Preheat oven to 175°C.
4. Bake cornbreadPour the melted butter into an 8-inch square baking dish (cast iron is also an option). In a large bowl, combine the cornmeal, granulated sugar, baking powder, and salt. Pour boiling water over the cornmeal. Add the milk and eggs and knead until smooth.
5. Pour the mixture into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Cut into squares and serve with jam.