If you’ve never thought of cornbread for dessert, you’ve got to try this version with Tropical Sunshine and pineapple. It’s like cornbread meets pineapple upside-down cake! ~ Marlys
* As featured in Issue 8 of Adventures with Tea eMagazine!
Pina Asada Cornbread
Piña Asada Cornbread
Ingredients
- 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 OR pineapple rings drained
Instructions
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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.
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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.
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Combine cornbread mix, egg and tea-steeped milk, then pour on top of pineapple mixture.
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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:
Porcelain Ramekins (available at Pier 1)
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.
