Pineapple Upside-Down Cornbread | Emerils.com

Ingredients

• ½ pound unsalted butter, softened at room temperature
• 1 cup light brown sugar
• 2 tablespoons melted butter, plus more butter for greasing muffin wells
• 1 1/4 cups small-diced fresh pineapple
• 2 eggs
• ¼ cup plus 3 tablespoons vegetable oil
• ½ cup water
• 2 tablespoons buttermilk
• 2 tablespoons heavy cream
• 2 ½ tablespoons honey
• 1 tablespoon dark Karo syrup
• 1 1/3 cups all purpose flour
• ½ cup plus 1 ½ tablespoons yellow cornmeal
• 1/3 cup sugar
• 1 tablespoon baking powder
• ¾ teaspoon salt
• Bacon Marmalade, for serving (optional)