Preheat the oven to 400 degrees F.

In a mixing bowl, combine the softened butter and light brown sugar and, using a pastry blender or two forks, blend to a uniform consistency. Butter the wells of a standard size muffin pan with butter, then divide the pineapple evenly among the 12 wells. Using a small scoop or a tablespoon as a guide, divide the butter-brown sugar mixture evenly among the wells. Transfer to the oven and bake for 15 minutes. Remove pan from the oven and allow to cool to room temperature before proceeding with the recipe.

Once the muffin pan has cooled, combine the eggs, oil, water, heavy cream, buttermilk and melted butter in a mixing bowl and whisk to blend. Stir in the honey and Karo until blended.

Combine the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl and whisk to blend. Stir in the liquid ingredients just until the dry ingredients are moistened. Place about ¼ cup of the cornmeal batter into each of 12 muffin wells on top of the butter-pineapple mixture. (You will have a bit of batter leftover – you can bake it in two additional muffin cups or in a small pan, as desired.) Place the muffin tin on a sheet pan (in case the muffins bubble over during baking) and bake the muffins until golden brown and cooked through, 15 to 18 minutes. Remove from the oven and let cool briefly, then run a thin knife around the edge of the muffins and then turn them out onto a serving plate.

Serve the upside down cornbread muffins warm, with the Bacon Marmalade if desired.