Pineapple Corn Bread
By: Anonymous
Published: Friday, December 11, 2009 - 11:22pm

Ingredients




1 cup Sifted flour
4 teaspoons Baking powder
1 teaspoon Salt
1 cup Yellow corn meal
2 Eggs, beaten
1/2 cup Milk
1/2 cup Pineapple juice
2/3 cup Drained crushed pineapple
4 tablespoons Melted shortening

Preparation

1 This came out of my Grandmother's old Rumford Calcium Phosphate (Baking Powder) book. It is my understanding that the book may be reissued-there are many recipes that our family loves and enjoys-this one. 2 Sift flour, Baking Powder, salt amd corn meal together. Combine beaten eggs, milk, pineapple juice, pineapple and shortening and pour into dry ingredients, stirring only until moistened. Pour into a greased loaf pan 3 (8x4x21/2) and bake in a moderately hot oven. 375 for 1 hour. We spray a glass baking dish and make a flatter cornbread that cuts into squares.