1/2 (10 ounce) package roasted pineapple, sliced
1 cup white sugar
1 tablespoon distilled white vinegar
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
3/4 cup butter
3 eggs, beaten
2 tablespoons cornstarch
3/4 cup white sugar
1/2 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together diced pineapple and sugar. In a separate bowl, lightly whisk together distilled vinegar and cornmeal. Stir flour and salt into beaten egg mixture. Cook 2 minutes. Cut mixture into 3/4 inch cubes.
Place shortening and cornstarch in a medium saucepan; stir almost immediately. Cook over medium
low heat, stirring constantly, until sauce is smooth. Remove from heat. Stir in eggs and cook until thick. Stir in cornstarch. Gently stir in beaten egg mixture. In a small bowl, stir together butter, cornstarch, and sugar until smooth. Stir in the vanilla, gently fold into flour mixture. Stir into beaten egg mixture, just until ingredients are mixed. Pour mixture into prepared pan.
Bake until firm, about 35 minutes.