How to make it

  • 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.

Reviews & Comments 2

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  • capedread 9 years ago
    sounds fantastic, love cornmeal can't wait to give it a try
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    " It was excellent "
    sunny ate it and said...
    I had my first cornmeal cake recently and was amazed at how good it was.
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