Cornbread and Pineapple Sundae

Crusty corn bread is a wonderful contrast to the sweet pineapple in this ice cream dessert.

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  • Makes: 6 servings
  • Start to Finish: 25 mins

Cornbread and Pineapple Sundae

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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.

From the Test Kitchen

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.

Homemade Cornbread Muffins

Directions

  1. 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.
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Nutrition Facts (Cornbread and Pineapple Sundae)

  • Per serving:
  • 668 kcal ,
  • 33 g fat
  • (12 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 116 mg chol. ,
  • 489 mg sodium ,
  • 85 g carb. ,
  • 2 g fiber ,
  • 46 g sugar ,
  • 10 g pro.
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