Pineapple Cornbread 2
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 to 1/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1/2 cup crushed pineapple, lightly drained
- Heat oven to 425 degrees F. Generously oil a 9-inch baking dish. Set the pan
in the oven to warm for 5 minutes.
- In a large bowl, sift the cornmeal, flour, baking powder and salt. Add the egg,
sugar, vegetable oil and milk. Beat vigorously for 30 seconds. Stir in the crushed
pineapple and mix well.
- Carefully remove the pan from the oven. Pour the batter into the pan and shake
the pan to level the batter. Set the pan on the lower shelf in the hot oven. Bake
for 20 to 25 minutes or until golden and puffed and a knife inserted in the center
comes out clean.
- Remove the pan from the oven. Let the bread rest for a few moments in a warm
- Cut into wedges and serve warm.
Makes 4 to 6 servings.
Variation: Add 1/2 teaspoon ground nutmeg or mace to the batter.
Source: Soul Food: Recipes and Reflections from African-American Churches
- Joyce White; recipe from Esther Mae Archie of Metropolitan Missionary Baptist
Church, Chicago - contributed by Esther Mae Archie of Metropolitan Missionary Baptist