Upside-down brunch cake

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: UPSIDE-DOWN BRUNCH CAKE
  Categories: Cakes, Brunch
       Yield: 10 Servings
  
            -CLIDDIE ESTES   (NBTB20A)
     1/3 c  All-purpose flour
     1/3 c  Cornmeal
   1 1/2 tb Sugar
       1 ts Baking powder
         ds Salt
       1    Egg
     1/3 c  Milk
       1 tb Cooking oil
       1 tb Margarine; or butter
       2 tb Brown sugar
       8 oz Crushed pineapple;
            -well drained
       1 c  Ham; cubed fully cooked
            Maple; or maple-flavored
            -syrup (optional)
  
   Stir together flour, cornmeal, sugar, baking powder and salt. In a 2-cup
   measuring pitcher, beat together egg, milk, and oil. Set aside.
   
   In the cover (a 1-qt m/w safe casserole would work) cook margarine,
   uncovered, on 100% power (high) for 30 to 45 seconds or until melted. Stir
   in brown sugar until combined. Stir in pineapple. Cook uncovered, on high
   for 2 to 3 minutes or until bubbly, stirring once. Stir in ham. Add milk
   mixture to flour mixture and stir just until batter is smooth (do not
   overbeat). Spoon batter over hot sugar mixture. Cook, uncovered on 50%
   power (medium) for 6 minutes, rotating dish a half-turn once. Cook
   uncovered, on high for 2 minutes. Test for doneness by scratching the wet
   surface near the center with a wooden toothpick. A cooked texture should
   appear underneath. If not done, cook, uncovered, on 100% power (high) for
   30 seconds to 2 minutes more. Let stand, uncovered, for 10 munutes. Invert
   onto a serving platter. Cut until wedges. Serve warm with syrup. Makes 6
   servings.
   
   (Preparation time: 15 minutes. Nutritution info per serving: 194 cal., 9 g
   pro., 24 g carbo, 7 g fat (2 g sat. fat), 50 mg chol., 421 mg sodium)
   
   Posted on PRODIGY 2/92; formatted by Elaine Radis; PRODIGY BGMB90B; GEnie,
   E.RADIS
  
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