Hawaiian Delight

• vanilla wafers
• 4 bananas, sliced
• 1 large can drained crushed pineapple
• 1 can sweetened condensed milk
• 1/2 c. lemon juice
• 1 pt. whipping cream, whipped
• 1 small can flaked coconut
• nuts and cherries for decoration (if desired)
• 1 1/3 c. stone ground corn meal (we use Old-Time Brand at Food Lion)
• 1/3 c. oatmeal flour (can be purchased at health store or put 2/3 rolled oats in blender and refine into flour or 1/3 c. unbleached white flour)
• 1 c. buttermilk
• 1 egg
• 2 to 3 Tbsp. water (if necessary)
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt (optional)

1. Heat greased 7-inch nonstick pan on stove top until hot.
2. Pour batter into pan.
3. If too thick, add 2 to 3 tablespoons water. Cover pan.
4. Cook 10 to 20 minutes over low heat until top of corn bread is firm.
5. Flip corn bread over and cook 5 to 10 minutes uncovered.
6. Cool on rack.
7. Serve with honey and/or butter.

vanilla wafers, bananas, pineapple, condensed milk, lemon juice, whipping cream, flaked coconut, nuts, stone ground corn meal, flour, buttermilk, egg, water, baking powder, baking soda, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172006 (may not work)