Pineapple Upside-Down Cornmeal Cake
Photo by Lynne Calamia
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Cooking tools:
- Cast iron skillet
- Sifter
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Serving platter
Ingredients
- 3/4 cup whole milk
- 1 cup stone-ground cornmeal
- 8 tablespoons (1 stick) unsalted butter
- 1 cup dark brown sugar
- 6 slices canned pineapple in heavy syrup
- 6 maraschino cherries
- 1/3 cup chopped pecans, toasted
- 3 tablespoons juice from canned pineapple
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup canola oil
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