Recipe - Pineapple Corn Bread

1 cup Sifted flour
4 teaspoon Baking powder
1 teaspoon Salt
1 cup Yellow corn meal
2 Eggs, beaten
One half cup Milk
One half cup Pineapple juice
2/3 cup Drained crushed pineapple
4 tablespoon Melted shortening

This came out of my Grandmother's old Rumford Calcium Phosphate (Baking
Powder) book. It is my understanding that the book may be reissuedthere
are many recipes that our family loves and enjoysthis 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@prodigy.com (MRS IRA M DENNIS)

Date: Fri, 10 Jan 1997 18:27:32, 0500