Pineapple Corn Bread
Serves: one 9 x 13-inch baking dish
1 generous cup drained diced pineapple (juice reserved)
1 medium large jalapeño pepper, deseeded and minced (Optional)
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
1/2 cup loosely packed light brown sugar
2 large eggs
1/3 cup vegetable oil
1 cup milk
1/2 cup reserved canned pineapple juice
Preheat the oven to 425 degrees and lightly butter one 9 x 13-inch baking dish.
Although the pineapple is already diced, it's a good idea to drain it well (and reserve the liquid) and rough chop it a little bit. You're looking for 1 generous cup total.
You'll also need to deseed and finely mince 1 medium large jalapeño pepper if you are choosing to make this spicy.
To make the cornbread, combine 1 1/2 cups all-purpose flour with 1 1/2 cups yellow cornmeal. Then add 1 Tbs baking powder, 1 tsp baking soda, 1 tsp salt, add 1/2 cup loosely packed light brown sugar and blend it well.
Next, add 2 large eggs, 1/3 cup vegetable oil, 1 cup milk, 1/2 cup reserved canned pineapple juice and then add the diced pineapple and minced jalapeño pepper and mix to combine.
If you are using fresh pineapple, you can use 1 1/2 cups of milk total instead of adding the 1/2 cup pineapple juice.