Hot & Sweet Cornbread

1 jalapeno pepper
200 g corn bread/muffin mix
1 beaten egg
⅓ cup milk
¼ tsp SIDS CRAZY SALT
1 cup pineapple, in chunks

Preheat the oven broiler and set the oven rack at about 15 cm from the heat source. Line a baking sheet with aluminum foil. Wear gloves to prevent hot pepper oil from contacting skin. Cut the pepper in half from top to bottom then remove the stem, seeds & ribs, then place the pepper cut-side-down onto the prepared baking sheet. Cook under the broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, remove the skin and discard then chop the pepper.
Preheat oven to 190oC. Grease an 20 cm baking dish.
In a mixing bowl, combine the corn bread mix, egg, SIDS CRAZY SALT and milk then stir to just combine. Lightly mix in the pineapple and jalapeno. Scoop batter into the baking dish.
Bake in the oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.