Chef Joe's Pineapple Upside Down Cornbread

   1 12 inch cast iron skillet

   1 stick unsalted butter
   8 oz. lightly packed brown sugar

   1 can of pineapple rings
   12 maraschino cherries
   1 ¼ cup AP flour
   ⅓ cup sugar
   ¾ cup yellow corn meal
   2 tsp. baking powder
   ½ tsp. kosher salt
   ¾ cup whole milk
   1 Tbl. honey
   ¼ cup corn oil
   2 each grade A large egg
   3 oz. cream cheese


1.   In a stand mixer cream together the granulated sugar and the cream cheese until smooth


2.   Add the eggs in one at a time until fully incorporated


3.   While mixing on low, add in the honey and corn oil and mix until fully incorporated


4.   In a separate bowl, mix together the flour, corn meal, salt and baking powder


5.   Starting with the dry ingredient mixture, add in half to the egg and cream cheese mixture


6.   Once that is fully incorporated add in half of the milk


7.   Repeat until all of the ingredients are fully incorporated


8.   Preset your oven to 350 degrees


9.   In the cast iron skillet on the stove-top, melt the butter and brown sugar over medium heat
      until smooth and not grainy (3-4 minutes)


10. Once the caramel is completed, arrange the pineapple rings and cherries on top of
      the caramel


11.  Pour the corn bread batter over the top of the pineapple and caramel mixture and even out


12.  Bake at 350 degrees for 30-35 minutes or until the cake has passed the toothpick test


13.  Allow the cake to rest in the pan for 5 to 8 minutes


14.  Invert the pan over a cutting board and allow to cool at room temperature for another

       30 to 60 minutes then cut, serve and enjoy

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