Pineapple Corn Bread
1 cup sifted flour
4 teaspoons Rumford Baking Powder
1 teaspoon salt
1 cup yellow corn meal
2 eggs, beaten
1/2 cup milk
1/2 cup pineapple juice
2/3 cup drained crushed pineapple
4 tablespoons melted shortening
1. Sift flour, Rumford Baking Powder, salt and corn meal together.
2. Combine beaten eggs, milk, pineapple juice, pineapple and shortening, and pour into dry ingredients, stirring only until moistened.
3. Pour into a greased loaf pan (8″ x 4″ x 2 1/2″) and bake in a moderately hot oven (375° F.) for 1 hour.