Felice wrote:

>> I think the Hotel Roanoke recipe intended for the cornmeal to sit in the
>> boiling water for a bit (say, 30 minutes) to rehydrate.
>>
>> The recipe I follow for pineapple upside-down cake has a step like that
>> too.
>>
> Thanks, Bob. I think the recipe I have was a copy from someone, so I'll
> see if I can find the original. About your pineapple upside-down cake --
> has this a cornmeal base? If so, I'd love to have it.

It's Alton Brown's recipe, modified slightly:

Pineapple Upside-Down Cornmeal Cake

3/4 cup whole milk
1 cup coarse-ground cornmeal
4 ounces unsalted butter (8 tablespoons)
1 cup packed dark brown sugar
6 slices canned pineapple, in heavy syrup, reserve syrup[1]
6 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons syrup from the can of pineapple slices
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 whole eggs
3/4 cup granulated sugar
1/2 cup canola oil

Preheat oven to 350 degrees F.

In a microwave-safe dish, bring the milk to a boil[1]. Remove the milk from
the microwave and add the cornmeal. Stir and let soak at room temperature
for 30 minutes. Set aside.

Melt the butter in a 10-inch cast iron skillet over medium heat. Once the
butter has melted, add the brown sugar and stir until the sugar dissolves,
about 2 minutes. Remove the skillet from the heat and carefully place 1
slice of pineapple in the center of the pan. Place the other 5 slices around
the center slice in a circle. Place the cherries in the centers of the
pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle the
reserved pineapple syrup over top.

Sift the flour, baking powder, and salt into a medium mixing bowl and whisk
to combine.

In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and
whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk
mixture to the egg mixture and whisk to combine. Add this to the flour and
stir just until combined. Pour the batter over the fruit in the skillet and
bake for 35 to 45 minutes, or until a cake tester comes out clean. Remove
from oven and let cool for 30 minutes in the skillet. Set a platter on top
of the skillet and carefully invert the cake.

BOB'S NOTES:
[1] I prefer using seven pineapple rings and seven cherries; I like the
pattern better. :-)

[2] The reason you want to use the microwave is that it won't scorch on the
bottom, which can happen if you try to boil milk in a pan. But you have to
watch the milk in the microwave very closely, because it goes from a slight
simmer to a boiled-over mess in just a few seconds.

Bob