Go Back
Print
Pina Asada Cornbread

Piña Asada Cornbread

Course Dessert
Keyword cornbread, pineapple
Author Alan & Marlys Arnold - Adventures with Tea

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

  1. 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.
  2. 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.

  3. Combine cornbread mix, egg and tea-steeped milk, then pour on top of pineapple mixture.

  4. 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.