Pineapple Upside Down Cornmeal Cake

Recipe by Kenny Embry
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 350°F.
  • In a microwave-proof dish, bring the milk to a boil.
  • Remove the milk from the microwave and add the cornmeal.
  • Stir and let soak at room temperature for 30 minutes.
  • Set aside.
  • Melt the butter in a 10-inch cast iron skillet over medium heat.
  • Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes.
  • Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan.
  • Place the other 5 slices around the center slice in a circle.
  • Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit.
  • Drizzle pineapple juice over top.
  • Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
  • In a separate mixing bowl, whisk the eggs.
  • Add the sugar to the eggs and whisk to combine.
  • Add the canola oil and whisk.
  • Add the cornmeal and milk mixture to the egg mixture and whisk to combine.
  • Add this to the flour and stir just until combined.
  • Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes.
  • Remove from oven and let cool for 30 minutes in the skillet.
  • Set a platter on top of the skillet and carefully invert the cake.
  • Serve.