Pineapple Upside-Down Cornmeal Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A delectable twist on the classic. Pineapple packed in its own juice combines with a rich buttery corn meal cake to create a fresh flavor and moist texture that brings this favorite into a new age. Ingredients:
1/4 cup butter |
1/2 cup sugar |
1 (15 1/4 ounce) can crushed pineapple, packed in pineapple juice, drained |
2 (7 ounce) packages martha white sweet yellow cornbread mix |
1/4 teaspoon ground nutmeg |
1/4 cup sugar |
1 cup milk |
1 large egg, beaten |
1/2 cup butter, melted |
1/2 cup sour cream |
whipped cream |
Directions:
1. HEAT oven to 325ºF. Melt 1/4 cup butter in 10-inch cast iron skillet. Remove from heat; stir in 1/2 cup sugar and pineapple; spread evenly.
2. COMBINE mix, nutmeg, 1/4 cup sugar, milk, egg, 1/2 cup butter and sour cream in medium bowl. Stir just until blended. Pour batter over pineapple in skillet.
3. BAKE 35 to 40 minutes or until golden brown. Remove from oven. Loosen edges of cake. Place serving plate on top of skillet; carefully invert cake onto plate. Serve topped with whipped cream, if desired.
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