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

Source: Better Homes and Gardens
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Cornbread and Pineapple Sundae

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

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.

Nutrition Facts (Cornbread and Pineapple Sundae)

668 calories; 33 g total fat; 12 g saturated fat; 6 g polyunsaturated fat; 8 g monounsaturated fat; 116 mg cholesterol; 489 mg sodium. 339 mg potassium; 85 g carbohydrates; 2 g fiber; 46 g sugar; 10 g protein; 729 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 222 mg calcium; 2 mg iron;

Homemade Cornbread Muffins

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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