Ingredients for Pineapple Upside Down Cornbread
- Whole Milk
- 1 cup cornmeal
- Unsalted Butter
- Dark Brown Sugar
- Pineapple Slices In Syrup
- Maraschino Cherries
- Pecans
- Canned Pineapple
- 2 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup canola oil
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How to Make Pineapple Upside Down Cornbread
- In a microwave-safe bowl, heat 1 cup of milk until boiling.
- Remove from microwave and stir in 1 cup of cornmeal. Let stand at room temperature for 30 minutes.
- Preheat oven to 350°F (175°C).
- Melt 1/2 cup (1 stick) of butter in a 10-inch cast iron skillet over medium heat.
- Add 3/4 cup packed brown sugar to the melted butter and stir until dissolved (about 5 minutes).
- Arrange 6 pineapple rings in the skillet, one in the center and 5 around it.
- Place a maraschino cherry in the center of each pineapple ring.
- Sprinkle 1/4 cup chopped pecans or walnuts evenly over the fruit.
- Drizzle 2 tablespoons of pineapple juice over the fruit.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, and 1/4 cup canola oil.
- Add the cornmeal mixture (from step 2) to the wet ingredients and whisk until combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour the batter evenly over the fruit in the skillet.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the skillet for 30 minutes.
- Place a serving plate upside down on top of the skillet and carefully invert the cornbread onto the plate.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
153g
Fat
32g
Carbs
18g
