Pineapple Upside-Down Cornbread

Name: Pineapple Upside-Down Cornbread
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)

www.emerils.com

Taste pineapple upside-down cake with every bite of these cornbread muffins. Perfectly sweet with a hint of buttermilk and topped with brown sugar and butter. Enjoy!

View full recipe on www.emerils.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.

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