Ingredients

• 1  8-1/2-oz. pkg. corn muffin mix, 1 recipe Homemade Cornbread Muffins, or 6 purchased cornbread muffins
• 1/4  cup butter, melted
• 2  Tbsp. sugar
• 1/2  tsp. ground cinnamon
• 1  fresh pineapple, peeled, cored, and cut crosswise into 1/2-inch-thick slices, or 1 20-oz. can pineapple slices (juice pack), drained
•   Vanilla ice cream
• 1/2  cup caramel-flavored ice cream topping, warmed
• 1/2  cup chopped walnuts or almonds, toasted

Directions

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.

Homemade Cornbread Muffins: In a medium bowl stir together 1/2 cup all-purpose flour, 1/3 cup cornmeal, 1 to 2 tablespoons sugar, 1-1/4 teaspoons baking powder, and 1/4 teaspoon salt; set aside. In a small bowl combine 1 beaten egg, 1/2 cup milk, and 2 tablespoons 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.

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.

*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.