Mama D’s Cornmeal Pineapple Upside-Down Cake
1 C. butter, softened
1/2 C. light brown sugar
1 C. canned, crushed pineapple, undrained
1 C. pecan halves
10 whole pineapple rings
1/3 C. sugar
1 1/2 C. yellow cornmeal
1 C. all-purpose flour
1 T. baking powder
1/2 t. salt
1 1/2 C. milk
Preheat oven to 425° F. Melt 1/3 cup butter in heavy 10-inch iron skillet. Stir in brown sugar; cook over medium heat until sugar is almost melted. Spread evenly over bottom of pan. Pour out about 2 tablespoons of juice from crushed pineapple; spread remaining crushed pineapple and its juice evenly in the pan bottom. Sprinkle pecans over; arrange pineapple rings evenly over the pan. Set aside.
In large bowl, beat remaining butter and sugar until blended. Add eggs; beat well. Stir together cornmeal, flour, baking powder and salt; add them to butter mixture. Pour in half the milk; beat well. Add remaining milk; continue beating until batter is smooth and well blended. Spread evenly over pineapple mixture in prepared pan.
Bake 25 minutes, or until cake springs back when touched in center. Remove from oven; let stand about 5 minutes. Invert onto serving platter. If any brown sugar mixture clings to skillet, scrape it off and spread it over cake.