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SERVES:
one 9 x 13-inch baking dish

INGREDIENTS:

1 generous cup drained diced pineapple (juice reserved)
1 medium large jalapeno pepper, deseeded and minced (or more to taste)

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

PROCEDURE:

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 jalapeno pepper.

To make the cornbread combine 1 1/2 cups all-purpose flour with 1 1/2 cups yellow cornmeal....add 1 Tbs baking powder, 1 tsp baking soda, 1 tsp salt....add 1/2 cup loosely packed light brown sugar and mix that up.

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 jalapeno pepper and mix to combine.

Add the batter to the buttered baking dish and pop it onto the center rack of the preheated oven.

It will take just about 20-25 minutes to bake.......use a toothpick to check it for doneness.

HINTS:
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.