1/4 cup brown sugar
1 egg
1/2 teaspoon salt
1 (8 ounce) package corn bread, cubed
2 3/4 cups milk
1 (20 ounce) can sliced pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can sliced mushrooms, drained
1 (8 ounce) can diced green chile peppers, drained
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Using a whisk, beat brown sugar, egg and salt together until smooth. Stir in the 2 cups of corn bread cubes.
Pour milk into a 1 liter bottle pressure cooker (or another small plastic bottle). Add half the pineapple and half the cream cheese, then add the mushrooms and green peppers. Drop spoonfuls of batter onto the bread.
Bake at 350 degrees F (175 degrees C) for 1 hour or until center is just firm. Remove and let cool completely. Slice cornbread into 3 sections, flip and tie edge of the loaf around the rim of the baking dish or mold.