Bring the milk to a boil and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
Bring the milk to a boil 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 5 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
pineapple juice over top and sprinkle the thyme
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 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 40 to 45 minutes.
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. Serve.