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

Preheat oven to 425ºF. 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.

B-man :wink: