Kentucky Cornbread P I

No I haven't taken up private investigating (except its cornbread aspects). We are, however, going undercover, pineapple incognito. 

Fiber's good OK, but the coconut I got for this second run at the Caribbean Reduction (02) is positively hairy, so sanding was first. The canned coconut milk was interesting but had way too many ingredients. No dried sweetened coconut flakes this time either. 

If you haven't opened a coconut before (hope you got a juicy one) hold it over a bowl, rap it sharply with the backside of a heavy knife at its equator, rotate and repeat. I had to go around 4 or five times before it finally cracked. Up till it cracks keep clearing dust from the bowl. 
  

    After grating off the dark brown outside of the coconut meat, I grated about a cup for the batter. The coconut milk (about 7 oz) was added to the juice from a 20 oz can of crushed pineapple (about 6 oz) and reduced by 3/4. The tape marks the depth of the un-reduced juice.


                                                    

The recombined juices, pineapple, and grated coconut were tweaked to add up to 15 oz. The 3/4 cup of corn oil was shared out to the pans and the remainder was poured into the wet ingredients along with 1 cup buttermilk and 2 eggs. After mixing the wet ingredients well, 1 3/4 cups self-rising cornmeal was measured up and set aside. While the pans were heating the corn meal mix was stirred into the batter.

The finished cornbread showed no coconut or pineapple. I'm looking forward to my next P I cornbread test, where similar amounts of crushed pineapple and fresh coconut are to be combined with onion, peppers and cheese  (minus the reduction).