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.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a separate bowl, whisk together 1 cup of buttermilk, 2 large eggs, and 1/4 cup of vegetable oil until smooth.

Step 6

Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix.

Step 7

Carefully pour the cornbread batter over the pineapple and brown sugar layer in the skillet, spreading it evenly with a spatula.

Step 8

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.

Step 9

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.

Step 10

Carefully invert the skillet onto a serving platter or large plate. Tap gently to release the cornbread.

Step 11

Slice and serve warm. Enjoy!

Nutrition Facts

Serving size	(1627.0g)

Amount per serving	% Daily Value*
Calories	3241.9

Total Fat 148.6g	0%
Saturated Fat 57.8g	0%
Polyunsaturated Fat 34.1g
Cholesterol 584.8mg	0%
Sodium 2982.3mg	0%
Total Carbohydrate 462.7g	0%
Dietary Fiber 21.3g	0%
Total Sugars 245.3g
Protein 44.4g	0%

Vitamin D 206.9IU	0%
Calcium 554.4mg	0%
Iron 13.6mg	0%
Potassium 1681.4mg	0%

*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.

Source of Calories

Fat: 39.7%

Protein: 5.3%

Carbs: 55.0%