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1
8 ounce package corn muffin mix, 1 recipe Homemade Cornbread Muffins (see www.bhg.com), or 6 purchased cornbread muffins
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1/4
cup butter, melted
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2
tablespoons sugar
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1/2
teaspoon ground cinnamon
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1
fresh pineapple, peeled, cored, and cut crosswise into 1/2-inch-thick slices, or 1 20-oz. can pineapple slices (juice pack), drained
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Vanilla ice cream
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1/2
cup caramel-flavored ice cream topping, warmed
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1/2
cup chopped walnuts or almonds, toasted
1. Prepare muffin mix according to package directions, making 6 muffins; or prepare Homemade Corn Bread Muffins. Using a serrated knife, cut each muffin in half. Brush cut sides of muffins with half the melted butter. In a small bowl combine sugar and cinnamon. Sprinkle cut sides of muffins with some of the cinnamon-sugar mixture. Heat a nonstick or well-seasoned grill pan on stovetop over medium heat. Place muffin halves on grill, cut sides down, and grill for 1 to 2 minutes or until browned and crisp. Set aside.
2. Brush remaining melted butter on pineapple slices. Grill pineapple slices 3 to 5 minutes or until grill marks appear, turning once. Remove from grill. Sprinkle with remaining cinnamon-sugar mixture. For each serving, arrange 2 muffin halves and some of the fruit in a serving dish with a scoop of vanilla ice cream. Drizzle warmed caramel topping over all. Sprinkle with walnuts. Serve immediately. Makes 6 servings.
- Variation For tabletop grill:Preheat grill according to manufacturer's directions. Place muffin halves on grill, cut side down. If using a covered grill, close the lid. Allow 1 to 2 minutes for open and covered grill. Remove muffins from grill. Add brushed fruit. For a covered grill, close the lid. Allow 3 to 5 minutes for pineapple, turning if necessary, or 5 to 6 minutes for pears. (For open grill, allow 3 to 5 minutes for pineapple, turning once or 8 to 10 minutes for pears, turning occasionally to brown evenly.) Serve as above.
- Tip *Test Kitchen Tip:To toast walnuts preheat oven to 350 degrees F; spread walnuts in a single layer in a shallow baking pan. Bake for 5 to 8 minutes or until light golden brown; stirring once after 3 minutes. Watch carefully to avoid burning.
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1/2
cup all-purpose flour
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1/3
cup cornmeal
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1
- 2
tablespoons sugar
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1 1/4
teaspoons baking powder
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1/4
teaspoon salt
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1
beaten egg
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1/2
cup milk
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2
tablespoons cooking oil or melted butter
In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; butter set aside. In a small bowl combine beaten egg, milk, and cooking oil or melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into 6 greased 2-1/2-inch muffin cups, filling cups two-thirds full. Bake in a 400 degree F oven about 15 minutes or until lightly browned and a wooden toothpick inserted near the center comes out clean. Makes 6 muffins.
- Servings Per Recipe 6,
- Calories 668,
- Protein (gm) 10,
- Carbohydrate (gm) 85,
- Fat, total (gm) 33,
- Cholesterol (mg) 116,
- Saturated fat (gm) 12,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 6,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 46,
- Vitamin A (IU) 729,
- Vitamin C (mg) 16,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 489,
- Potassium (mg) 339,
- Calcium (DV %) 222,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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