Pineapple Corn Bread

Name: Pineapple Corn Bread
Ingredients: 1 cup flour Sifted; 4 teaspoons baking powder; 1 teaspoon salt; 1 cup yellow cornmeal; 2 eggs beaten; 1/2 cup milk; 1/2 cup pineapple juice; 2/3 cup crushed pineapple Drained; 4 tablespoons shortening Melted

9 ingredients

3 steps

Ingredients

1 cup flour Sifted
4 teaspoons baking powder
1 teaspoon salt
1 cup yellow cornmeal
2 eggs beaten
1/2 cup milk
1/2 cup pineapple juice
2/3 cup crushed pineapple Drained
4 tablespoons shortening Melted

Directions

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.