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Fruity Pineapple Cornbread

Debra's quick and easy fruity cornbread.

6 cups self-rising cornmeal
1 package True Fruit
3 eggs
1 small can crushed pineapple (optional)
Paper Cupcake liners if baking as cupcakes

Combine all ingredients in large mixing bowl, including the juice of the pineapple. Add water while stirring until mixture is a soupy consistency, and ingredients are well blended.

Fill paper cupcake liners 3/4 full, or pour mixture into cake pan sprayed with non-stick spray.

Bake at 350 degrees for one hour. Ovens may vary so check after 45 minutes. Cornbread is done when inserted toothpick or knife comes out clean.

Cut into small pieces and place in airtight baggies. Can be kept in refrigerator for several days, or can be frozen in smaller baggies and removed when needed.

Cupcakes or cake pieces can be frozen and taken out daily for feeding.

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