We can thank Marsha Gardner from Florala, AL for posting this wonderful Canadian Bacon Upside Down Cake recipe online. She makes it in a cast iron skillet but it is perfectly adaptable to dutch oven cooking. In my 10 inch oven, it baked for 28 minutes with 10 coals around the base of the oven, 14 briquettes in a ring around the outside of the lid and 6 spaced evenly in the center. I used a 15 ounce package of Krusteaz Honey Cornbread and added a sprinkling of brown sugar to the melted butter. Serve it hot out of the oven with maple syrup or even a drizzling of honey, warm cornbread topped with sweetened pineapple and Canadian bacon is a combination that just can't be missed.
Canadian Bacon Upside Down Cake
12 slices Canadian bacon
4 Tblsp unsalted butter, melted
1/3 cup brown sugar
1 20 oz. can pineapple rings, drained
1 15 oz. package cornbread mix
Ingredients for preparing cornbread as listed on package
Lightly oil or spray 10 inch dutch oven; line with parchment paper.
Pour melted butter in prepared oven, swirl to cover bottom of oven completely.
Sprinkle evenly with brown sugar.
Arrange pineapple rings over brown sugar and butter.
Layer Canadian bacon slices over pineapple rings, overlapping if necessary.
Prepare cornbread mix according to package directions.
Spoon batter over bacon and pineapple.
Bake at 400 degrees for 25-30 minutes or until cornbread is golden brown and tester comes out clean.
Let sit for 10 minutes before lifting out and inverting onto plate.
Serve warm with maple syrup, makes 6 servings.
|Overlap slices of Canadian bacon on top of pineapple layer|
inverting onto plate