If you’ve never thought of cornbread for dessert, you’ve got to try this version with Tropical Sunshine and crushed pineapple. It’s like cornbread meets pineapple upside-down cake! ~ Marlys
* As featured in Issue 8 of Adventures with Tea eMagazine!
Piña Asada Cornbread
- 1 small box Cornbread mix
- 1 Egg
- 1/3 cup Milk
- 1 1/2 tsp Tropical Sunshine loose leaf tea
- 1/3 cup Brown sugar
- 1/3 cup Butter
- 4 oz Crushed pineapple drained
Add loose tea directly to the milk. Place into the refrigerator to cold-steep overnight (10-12 hours). Then strain the milk and set aside.
Combine brown sugar and butter in a saucepan. Over medium heat, stir until butter is dissolved. Remove from heat and stir in pineapple. Pour mixture into a glass loaf pan and set aside.
Combine cornbread mix, egg and tea-steeped milk, then pour on top of pineapple mixture.
Bake 20 minutes at 400º F. Bread is done when toothpick comes out clean. Let pan cool until it's cool enough to touch, then flip on to a plate. Slice while warm and serve.
What we used to make & serve this recipe:
Classic white porcelain ramekins are a kitchen staple for making custards or individual-sized Tropical Cornbread as you see in the photo above. And since the ones we recommend from Pier 1 are dishwasher and microwave-safe, they are a real go-to tool.