Recipes : Pineapple Upside-Down Cornmeal Cake : Food Network

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Pineapple Upside-Down Cornmeal Cake
Recipe courtesy Alton Brown, 2004

Ingredients
3/4 cup whole milk
1 cup coarse ground cornmeal
4 ounces unsalted butter
8 ounces dark brown sugar, approximately 1 cup
6 slices canned pineapple in heavy syrup
6 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons juice from canned pineapple
3 whole eggs
4 3/4 ounces all-purpose flour, approximately 1 cup
2 teaspoons baking powder

1/2 teaspoon salt
5 3/4 ounces sugar, approximately 3/4 cup
1/2 cup canola oil

Directions
Preheat oven to 350 degrees 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.