Pineapple Upside-down Cornmeal Cake Recipe

Ingredients

3/4 C whole milk

1 C course ground cornmeal

4 oz unsalted butter

8 oz dark brown sugar (1 cup)

6 slices canned pineapple in heavy syrup

6 marischino cherries (optional)

1/3 C chopped toasted pecans

3 T juice from pineapple

3 eggs

1 C flour

2 tsp baking powder

1/2 tsp salt

3/4 C sugar

1/2 C canola oil

Directions:

Preheat oven to 350

In a microwave-proof dish, bring the milk to a boil and add the cornmeal. Stir and let soak at room temp for 30 minutes. Set aside.

Melt the butter in a 10 inch cast iron skillet (or springform pan wrapped in foil to prevent leakage). Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 min. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 pieces around the center slice. Place the cherries in the center of the pineapple. Sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.

Sift the flour, baking powder, salt into medium bowl and whisk to combine.

In separate mixing bowl, whisk eggs. Add sugar to the eggs and whisk. Add the canola oil. Add the cornmeal mixture to the egg mixture and whisk. Add this to the flour mixture and stir just until combined. Pour batter over the fruit in the skillet and bake for 35-40 minutes. Remove from oven and let cool 30 min. Set plate on top and quickly invert. Serve with whipped cream or ice cream.

Mine was done in 35 min. and was a little brown on the edges and all bubbly! It was so delicious. Make sure you soak the cornmeal the entire 30 min so it's not too crunchy. Enjoy!