Pineapple Upside Down Cornbread

Pineapple upside down cake is a classic American dessert that dates back to the early 1900s. It became popular during the Great Depression when canned pineapple was readily available and affordable.

This is vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Pineapple Upside Down Cornbread

Cooking Method: Baking Cuisine: American Courses: Baking, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 8 Calories: 2560

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Cornmeal
• 1 cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ cup Unsalted butter
• ¹⁄₂ cup Brown sugar
• 1 can Canned pineapple slices
• 1 jar Maraschino cherries
• ¹⁄₂ cup Milk
• 1 Egg

Instructions

1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. In a mixing bowl, combine cornmeal, flour, baking powder, and salt.
3. In a separate bowl, melt butter and mix in brown sugar. Spread the mixture evenly on the bottom of the cake pan.
4. Arrange pineapple slices on top of the sugar mixture and place a cherry in the center of each slice.
5. In the same mixing bowl, whisk together milk and egg. Gradually add the dry ingredients and mix until well combined.
6. Pour the batter over the pineapple slices in the cake pan.
7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool in the pan for 10 minutes, then invert onto a serving plate.
9. Serve warm and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 50g17%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.