Pineapple Cornbread - Quick Bread Recipes - Recipes for Quick Bread

SearchRecipes.org

Excellent cooking recipes using the latest and best foods!


  Home    Recipes    Introduction    Recipe Books    Contact Us    Partners    Bookmark Us!
Recipes
Recipe for Pineapple Cornbread from the Quick Bread section.

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.



We hope you enjoy your freshly made Pineapple Cornbread. This recipe came from Quick Bread's, if you'd liked this recipe, there may be many others you'll find delicious as well.
© 2008-2024 SearchRecipes.org