Make Cornbread as usual, but throw in a can of drained salt-free or reduced
salt.
Just before you put it in the oven, pour a can of crushed pineapple over the
top. In syrup works best. Bake as usual.
This is a "Mexican" version of cornbread. It is ab-so-lutely delicious, and
is usually only served with in a sorbet-scoop size.
Christine