pineapple cornbread
Pineapple Cornbread
Source: Charlotte Observer - March 24, 1998
From: 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 Church, Chicago
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
Preheat 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 place. Cut into wedges and serve warm. Makes 4 to 6 servings.
Variation
Add 1/2 teaspoon ground nutmeg or mace to the batter.
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pineapple cornbread
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.
