Pineapple Cornbread

2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup granulated sugar
1 cup yellow cornmeal
1 egg, slightly beaten
1 cup milk
3/4 cup crushed pineapple, well drained
1/4 cup butter, melted
1/2 cup chopped nuts (optional)

Sift flour, baking powder, baking soda, salt and sugar. Sift again and add cornmeal. Mix thoroughly.

Combine egg, milk, crushed pineapple, melted butter and nuts. Cool slightly. Pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat. Turn into greased 8-inch square baking pan. Bake at 350 degrees F for 50 minutes. Serve hot.