Pineapple Upside Down Cornbread
Pineapple Upside Down Cornbread is a delightful twist on two classic favorites, combining the rich sweetness of a pineapple upside-down cake with the hearty, comforting texture of cornbread. This show-stopping dish features caramelized pineapple rings and maraschino cherries nestled in a buttery brown sugar glaze, creating a visually stunning topping bursting with tropical flavor. The cornbread base, made with a blend of yellow cornmeal and buttermilk, is moist and tender with just the right amount of sweetness to complement the fruity layer. Baked to golden perfection in a cast iron skillet, this recipe is ideal for special occasions, brunch gatherings, or as a unique dessert option. Serve it warm to impress your guests with its irresistible mix of textures and flavors. Perfect keywords: pineapple upside-down cornbread, tropical cornbread recipe, skillet cornbread with pineapple, sweet cornbread dessert.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted Butter
- 0.75 cup Brown Sugar
- 7 pieces Pineapple Rings (canned or fresh)
- 7 pieces Maraschino Cherries
- 0.75 cup Yellow Cornmeal
- 1 cup All-Purpose Flour
- 0.25 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 2 pieces Large Eggs
- 0.25 cup Vegetable Oil
Instructions
Preheat your oven to 350°F (175°C).
In a 10-inch cast iron skillet, melt 6 tablespoons of unsalted butter over medium heat and then evenly sprinkle 3/4 cup of brown sugar over the melted butter.
Arrange the pineapple rings in a single layer over the butter and brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring.
In a large mixing bowl, whisk together 3/4 cup of yellow cornmeal, 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
In a separate bowl, whisk together 1 cup of buttermilk, 2 large eggs, and 1/4 cup of vegetable oil until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix.
Carefully pour the cornbread batter over the pineapple and brown sugar layer in the skillet, spreading it evenly with a spatula.
Place the skillet in the preheated oven and bake for 35-40 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and allow it to rest for 5-10 minutes. Run a knife along the edges to loosen the cornbread.
Carefully invert the skillet onto a serving platter or large plate. Tap gently to release the cornbread.
Slice and serve warm. Enjoy!
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 462.7 g | 168% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 245.3 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 554 mg | 43% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1681 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
