Fresh Pineapple Upside Down Cake

Directions

1. CREAM TOGETHER GRANULATED SUGAR and 1/2 c. butter at medium speed in mixer bowl till smooth. Lower speed; add in vanilla, nutmeg, Large eggs, yolks and lowfat milk.
2. Mix till incorporated. Add in baking pwdr and salt, then flour and cornmeal. Mix till fluffy. Set aside. Combine remaining 1/4 c. butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook 20 min. Pineapple will release a lot of liquid. Remove pineapple with slotted spoon. Cook liquid till it's reduced nearly to a glaze. Add in brown sugar and cook till mix becomes smooth, about 2 min. Replace pineapple slices, arranging them nicely in syrup. Pour cake batter over fruit. Bake at 375F on middle rack 20 to 25 min. When done, wooden pick inserted into center of cake will come out clean. Place large platter over skillet and turn upside down to remove cake from skillet. Let cake cold.