"A light wind swept over the corn, and all nature laughed in the sunshine."
Hello! Today I have a different, but very tasty dessert recipe to share with you! It is easy to make and uses very few ingredients. The cornbread pudding can be made ahead of time and you can make the pineapple just before serving. Enjoy!
"Up from the meadows rich with corn, Clear in the cool September morn."
-John Greenleaf Whittier
Cornbread Pudding w/ Caramelized Cinnamon Pineapple & Ice Cream
* 1 Box of Jiffy© Corn Bread mix prepared as directed, cooled and cubed
* 2 Cups half and half
* 3 Large Eggs
* 3/4 cup sugar
* 1 1/2 tsp pure vanilla extract
* French Vanilla Ice cream
Equipment needed: 2 qt baking dish
1.) Preheat oven to 275 degrees.
2.) Layer cornbread cubes on bottom of baking dish and set aside.
3.) Add half and half, eggs, sugar, and vanilla to large bowl.
4.) Whisk together to blend completely.
5.) Pour mixture over cornbread.
6.) Bake for 1 1/2 hours, until sides puff and center jiggles slightly when shaken.
7.) Let cool about 30 min, until set but still warm.
8.) While cooling make the pineapple.
* 1 Can of pineapple rings, cut in half
* 1 tsp ground cinnamon
1.) Preheat oven to broil with the rack 6" from heat source.
2.) Arrange pineapple on baking sheet.
3.) Sprinkle both sides of the pineapple with cinnamon.
4.) Broil 7-10 min, watching carefully, until fruit is caramelized and light brown.
5.) Set aside until ready to plate.
On individual serving plates, arrange two pieces of the cinnamon pineapple, cornbread pudding and a scoop of ice cream. Garnish with cinnamon and serve.
“I had always thought that once you grew up you could do anything you wanted -- stay up all night or eat ice-cream straight out of the container.”
Bad Joke of the day:
What was the snack bar next door to an atom smasher called?
...The Fission Chip!
Have a great day and remember: Go Ahead & Indulge!