Purple Corn Polenta Bread with Pineapples

In my never-ending journey to incorporate different foods into one yummy meal, i made this hearty baked side dish.  It went great with my black bean soup and red rice.  It can even be eaten alone as a light dessert.  And as always it was a big hit with my children.  Try it out for yourself and see if it won’t become your families next favorite bread.  😉


1 cup polenta

½ cup unbleached all-purpose flour

½ cup purple corn flour


3 tsp baking powder

½ tsp salt

¾ cup palm sugar

1 cup whole milk

¼ cup almond oil

1 beaten egg

1 14oz can pineapple chunks, drained


Preheat oven to 425°  In a large mixing bowl add all ingredients, except pineapple chunks.  Mix until well blended.  Prepare a spring form pan or 8inch square pan.  Pour mix into greased pan.  Top with pineapple chunks.  Bake for 15 to 25 minutes or until done.

Serve hot and enjoy!

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