Pineapple Upside Down Cornmeal Cake

     This moist dessert has the sweetness of an upside down cake with the surprising texture of cornbread.  I baked it in my 10 inch oven with 10 coals in a ring on the bottom and 18 on top, with one rotation halfway through cooking time.  It was done in just under 30 minutes. Made it without the pecans but I think they would have added a nice flavor and crunch.  You could substitute any dried fruit for the cranberries. This one is a definite keeper. From Better Homes and Gardens, Annual Recipes, 1999.

Pineapple Upside Down Cornmeal Cake
1 8 oz. can pineapple slices
2 Tblsp. margarine or butter
1/3 cup packed brown sugar
1 Tblsp. water
1/4 cup dried cranberries, tart red cherries, or blueberries
1/4 cup broken pecans, toasted

1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
1/3 cup packed brown sugar
1 tsp.baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 eggs, beaten
1/2 cup dairy sour cream
1/4 cup cooking oil

     Drain pineapple, reserving 3 Tblsp. of juice. 
     Melt margarine or butter and pour over parchment paper in bottom of 10 inch dutch oven.  Stir in 1/3 cup of brown sugar and the water.  Arrange pineapple slices, dried fruit and pecans in the pan.
     In a mixing bowl combine flour, cornmeal, 1/3 cup brown sugar, baking powder, soda, and salt.  In another bowl combine eggs, sour cream, cooking oil, and reserved pineapple juice.  Add egg mixture all at once to flour mixture; stir just until combined.  Spoon mixture over fruit in pan.
     Bake in a 350 degree oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in oven for 5 minutes.  Loosen sides; invert cake onto a plate.  Serve warm.  Serves 8.

Arrange fruit in bottom of dutch oven

Spread cornmeal batter evenly over topping

Enjoy cake while still warm