Alton Browns Pineapple Upside Down Cornmeal Cake Recipe

How to make it

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• Preaheat oven to 350 degrees F.
• In a microwave-safe dish, bring the milk to a boil.
• Remove from microwave 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 over medium heat.
• Once melted add the brown sugar and stir until the sugar disolves, about 2 minutes.
• Remove skillet from heat and carefully place 1 slice of pineapple in the middle of the pan.
• Place the other 5 slices around the center slice in a circle.
• Place the cherries in the center of the pineapple slices and sprinkle the nuts evenly over the fruit.
• Dribble about 3-4 tablespoons of the reserved pineapple syrup over fruit and nuts.
• Sift the flour, baking powder & sald into a medium mixing bowl and whisk to combine.
• In a seperate mixing bowl, whisk the eggs.
• Add the sugar and whisk to combine.
• Add about 3-5 tablespoons of the reserved pineapple syrup (optional -this is my addition to Alton's recipe -I like how it adds pineapple flavor to the cake and helps make the whole pineapple experience more intense!)
• Add the canola oil and whisk.
• Add the cornmeal & milk mixture to the egg mixture and whisk again to fully combine.
• Add this to the flour and stir until just combined.
• Pour the batter over the fruit in the skillet and bake for 35-45 minutes, or until cake tester comes out clean.
• Remove from oven and let cool 30 minutes in the skillet.
• After 30 minutes have passed set a platter on top of the skillet and carefully invert the cake. -be careful because that sugar butter syrup is still a bit warm and sticky.