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Special occasions deserve to go with the perfect meal

Cornbread Ice cream

imagen receta
  • 20 minutes active + 1 hour in the freezer

  • 25 minutes

  • Easy

  • 6-8



4 cups + 3 tablespoons vanilla ice cream

For the cornbread:

1 ¾ cups P.A.N. Sweet Corn Mix

1 tablespoon baking powder

1 teaspoon salt

4 tablespoons (½ stick) butter, melted

4 eggs, beaten

1 cup milk

1 cup buttermilk

¼ cup honey


  1. Preheat the oven to 375°F. Grease a small baking pan and set aside.
  2. In a bowl, blend the P.A.N. Sweet Corn Mix, salt and baking powder until thoroughly combined.
  3. In a separate bowl, beat the eggs for 5 minutes. Add the honey and the butter. Beat for 2 minutes. Add the milk, buttermilk and flour. Stir for 5 minutes.
  4. Pour the batter into the pan and bake for 20-25 minutes or until golden.

Remove from the oven and let cool.

  1. For the ice cream: Once cool, cut the cornbread into very small pieces or break into medium-sized crumbs. Set aside 1 cup.
  2. Put the ice cream in a bowl and slowly add the cornbread, blending until the two are combined. Pour the ice cream into a freezer-safe container and freeze for approximately 1 hour until it regains its consistency.
  3. Serve with a bit of the crumbs set aside earlier.