Start by melting 2 tablespoons of butter, do it in the baking pan while you preheat the oven to 350°F to save steps and energy.
In a large or medium bowl mix together:
3/4 cup stone ground yellow corn meal (Hodgson’s Mill)
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt (Kosher)
1/4 cup grated coconut (the kind you get in the grocery store in a plastic bag)
Add to bowl and beat in:
1 large egg
1 cup crushed pineapple with juice (canned)
2 tablespoons melted butter
This is non-gluten cookery, so you don’t have to be timid about mixing. Batter will look lumpy.
Put into 8 inch pyrex round pan (grease with butter if you didn’t melt the butter in the pan) and spread out evenly.
Bake at 350°F for about 25 minutes.
Cut into wedges and serve hot or cold. Cake is moist and not too sweet. Good with a cup of tea.
I have been adding fresh, dried, and canned fruit for corn bread for several years. I made this yesterday and ate several pieces hot, then had the remainder for breakfast this morning with my morning pot of tea. Think this recipe is a keeper!