Pineapple corn bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sifted flour |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 1 | cup | Yellow corn meal |
| 2 | Eggs, beaten | |
| ½ | cup | Milk |
| ½ | cup | Pineapple juice |
| ⅔ | cup | Drained crushed pineapple |
| 4 | tablespoons | Melted shortening |
Directions
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.
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 (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.
Posted to TNT - Prodigy's Recipe Exchange Newsletter 10 Jan 97 From: LVFG53A@... (MRS IRA M DENNIS) Date: Fri, 10 Jan 1997 18:27:32, -0500