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Recipe for family meals :

Pineapple Cornbread

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley said:

"This is my girlfriend's recipe".


1 1/2 cups cornmeal
1/2 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 large egg, lightly beaten
1/4 - 1/3 cup sugar
1/4 cup vegetable oil
1/2 cup milk
1/2 cup crushed pineapple, lightly drained


Preheat the oven to 425º. 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 - 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. Then, cut into wedges and serve warm.

Add 1/2 tsp ground nutmeg or mace to the batter.

Shirley Cline