Best 8 Aunt Bettys Apple Upside Down Corn Bread Recipes

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"Aunt Betty's apple upside down corn bread" is a classic Southern dish that is perfect for any occasion. This delicious combination of sweet apples, moist cornbread, and a hint of spice is sure to satisfy anyone who tries it. Whether you're looking for a comforting breakfast dish, a delectable dessert, or a unique side dish, this recipe has something for everyone. Let's explore the delightful flavors and simple steps involved in making this timeless treat.

Here are our top 8 tried and tested recipes!

UPSIDE-DOWN CHEESY ONION CORNBREAD



Upside-Down Cheesy Onion Cornbread image

Want a beautiful and delicious bread to go along with holiday meals or even just weeknight soups? This cheesy, herbed sweet onion cornbread has got you covered!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 10

4 tablespoons butter
1 large sweet onion
1/4 teaspoon salt
2 pouches Betty Crocker™ cornbread & muffin mix
2 eggs
1 cup milk
1 cup shredded Parmesan cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh thyme leaves

Steps:

  • Heat oven to 350°F. Cut onion into 5 (1/2-inch thick) rings; keep rings intact.
  • In 10-inch cast-iron skillet, melt butter over medium-low heat. Gently place onion slices close together in the butter. If last ring looks too large to fit in skillet, remove outside rings until small enough to fit. Sprinkle with salt, and cook 3 to 4 minutes without moving, until onions soften but don't fall apart. Remove from heat. With large, flat spatula, gently turn onions, keeping rings together as much as possible.
  • In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in cheeses and herbs.
  • Pour batter over onions. Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
  • Run knife around edge of cornbread. Let cornbread cool 10 minutes.
  • Place a plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges.

Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 3 g, TransFat 0 g

CARAMEL-APPLE UPSIDE-DOWN CAKE



Caramel-Apple Upside-Down Cake image

The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 15

1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 medium apples, peeled, cut into 1/2-inch wedges
1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk
1 cup whipping cream
2 tablespoons granulated sugar

Steps:

  • Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
  • In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
  • In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
  • Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
  • Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

Nutrition Facts : Calories 550, Carbohydrate 68 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 50 g, TransFat 1 g

UPSIDE-DOWN CORNBREAD CAKE



Upside-Down Cornbread Cake image

Provided by Sunny Anderson

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 cup heavy cream
2 eggs
1/2 stick butter, melted
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup dark brown sugar, firmly packed
1/2 stick butter
1 (15.5 ounce) can fruit cocktail, drained
1 (12-ounce) can maraschino cherries, drained
1/2 cup chopped walnuts
1/4 cup brandy
Whipped cream, for serving

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
  • In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
  • To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.

WARM APPLE-CORNMEAL UPSIDE DOWN CAKE



Warm Apple-Cornmeal Upside Down Cake image

Categories     Cake     Fruit     Dessert     Bake     Apple     Cornmeal     Winter     Simmer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup plus 3/4 cup sugar
1 1/2 pounds Braeburn or Golden Delicious apples (about 4 medium), peeled, quartered, cored, each quarter cut into 2 wedges
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup yellow cornmeal
1/2 cup boiling water
2 large eggs
1 teaspoon vanilla extract
1/3 cup whole milk
Vanilla ice cream

Steps:

  • Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 1 1/2-inch-high sides; line pan with 10-inch-diameter parchment paper round (parchment will come 1/2 inch up sides of pan). Butter parchment. Melt 2 tablespoons butter in 10-inch-diameter nonstick skillet over medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns deep golden brown, stirring occasionally, about 6 minutes. Add apple wedges and gently shake skillet to distribute caramel evenly. Cover and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats apples, stirring occasionally, about 13 minutes. Transfer apples and caramel syrup to prepared cake pan, spreading evenly.
  • Whisk flour, baking powder, and salt in small bowl to blend. Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend. Add 6 tablespoons butter and 3/4 cup sugar to cornmeal mixture. Using electric mixer, beat until well blended. Beat in eggs and vanilla. Beat in flour mixture alternately with milk in 2 additions each. Pour batter over apples in pan.
  • Bake cake until golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan 5 minutes. Run small knife between cake and pan sides to loosen cake. Carefully invert cake onto ovenproof or microwavable platter and peel off parchment. Cool 15 minutes. (Cake can be made up to 6 hours ahead. Rewarm in 350°F oven about 10 minutes or microwave on medium just until slightly warm, about 2 minutes.)
  • Cut cake into wedges, place on plates, and serve warm with a scoop of vanilla ice cream.

APPLE BREAD



Apple Bread image

I am lucky enough to live in a small community whose school district still allows us to send home-baked goods with our children. My daughter is in 7th grade now, but her classmates still beg her to have her mom send this special treat. It's a beautiful quick bread your family, friends, and all the neighbor children will love.

Provided by karla

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 2h

Yield 16

Number Of Ingredients 10

cooking spray
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
3 cups apples - peeled, cored, and chopped
1 cup vegetable oil
2 cups white sugar
3 eggs, beaten
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.
  • Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 47.4 g, Cholesterol 34.9 mg, Fat 19.6 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 238 mg, Sugar 27.7 g

AUNT BETTY'S APPLE UPSIDE DOWN CORN BREAD



Aunt Betty's Apple Upside Down Corn Bread image

This is from my Aunt Betty who has been making this for at least 50 years. She didn't remember where the recipe came from. Serve with butter and warm maple syrup.

Provided by pamela t.

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
2 tablespoons maple syrup
2 large granny smith apples, peeled, cored and sliced 1/4-inch thick
3/4 cup cornmeal
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
1 cup buttermilk
1/4 cup maple syrup
3 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 375 F.
  • For topping, heat butter and syrup in an iron skillet. Add apples and cook slightly 5 minutes. Arrange in the bottom of the skillet.
  • For cornbread:.
  • Combine all dry ingredients and form a "well" in the center.
  • Beat together wet ingredients in the well. Stir until just combined. Spread gently over the apples.
  • Bake 30-35 minutes. Test with a toothpick for doneness.
  • Cool for 5 minutes. Invert on a plate.
  • Serve warm with butter and syrup.

AUNT BETTY'S HUNGARIAN NUT ROLL



Aunt Betty's Hungarian Nut Roll image

This recipe was from my favorite aunt. Our family always looked forward to going to her home, and she would always serve this delicious Hungarian nut roll.

Provided by john zelahy

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 48

Number Of Ingredients 18

2 (.25 ounce) packages active dry yeast
warm water as needed
¾ cup white sugar
½ cup shortening (such as Crisco®)
1 ½ tablespoons shortening (such as Crisco®)
½ cup butter, melted
5 egg yolks
1 egg
2 teaspoons vanilla-butternut flavoring
1 teaspoon ground nutmeg
1 teaspoon salt
8 cups all-purpose flour
2 cups warm milk
6 egg whites
8 cups chopped pecans
¾ cup white sugar
½ cup honey
1 teaspoon vanilla extract

Steps:

  • Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
  • Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
  • Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
  • While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.
  • Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
  • Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
  • Bake in the preheated oven until golden, about 45 minutes.

Nutrition Facts : Calories 303 calories, Carbohydrate 28.6 g, Cholesterol 30.6 mg, Fat 19.7 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 76.2 mg, Sugar 10.6 g

UPSIDE-DOWN SAUSAGE-APPLE CORNBREAD



Upside-Down Sausage-Apple Cornbread image

I got this recipe out of a local newspaper about 12 years ago. It makes a nice breakfast or brunch dish.

Provided by MA in Florida

Categories     Breads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 lb pork sausage link
4 tablespoons butter
1/2 cup brown sugar, packed
4 small apples, peeled cored, and sliced into eighths
1 cup flour
3/4 cup yellow cornmeal
3 tablespoons brown sugar, packed
1 tablespoon baking powder
1 teaspoon salt
1 egg, lightly beaten
4 tablespoons butter, melted
1 cup milk

Steps:

  • Grease bottom and sides of a 8" or 9" square baking pan.
  • Brown the sausages in a medium skillet over moderately high heat, rotating them until browned and cooked through.
  • Remove the sausage and discard all but 2 tablespoons of the drippings.
  • Add butter and brown sugar to the pan.
  • Heat, stirring until sugar is melted.
  • Add apples and saute them over moderate heat, turning occasionally, until soft (about 10 min).
  • Arrange sausages in rows across the prepared pan.
  • Insert the apple slices, round side down, between the sausages, wedging them in tightly.
  • Pour over juices from the skillet (the pan can be covered and refrigerated overnight at this point, if desired).
  • Bring to room temperature before proceeding.
  • Preheat oven to 400°F
  • To make cornbread, stir together the flour, cornmeal, brown sugar, baking powder, and salt in a medium bowl.
  • Add the egg, melted butter and milk.
  • Stir with a wooden spoon until well combined.
  • Pour the batter over the sausage and apples, smoothing the top to cover well.
  • Bake for 25 minutes or until cake tester inserted in middle comes out clean.
  • Remove from oven.
  • Immediately invert onto a serving dish.
  • Cut into squares and serve.

Tips:

  • For a gooey caramel sauce, use a combination of brown sugar and granulated sugar. The brown sugar will add a rich molasses flavor, while the granulated sugar will help to prevent the sauce from crystallizing.
  • To ensure that the cornbread is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
  • If you don't have a cast iron skillet, you can use a 9-inch square baking dish instead. Just be sure to grease and flour the dish before pouring in the batter.
  • This cake is best served warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Aunt Betty's Apple Upside-Down Cornbread is a classic Southern dessert that is perfect for any occasion. With its sweet and tangy apples, moist cornbread, and gooey caramel sauce, this cake is sure to please everyone at the table. So next time you're looking for a delicious and easy-to-make dessert, give this recipe a try.

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