Best 2 Upside Down Cornbread Cake Recipes

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In this exciting culinary journey, we'll embark on a quest to find the ultimate recipe for an upside-down cornbread cake, a dish that tantalizes taste buds with its sweet and savory symphony. From classic Southern kitchens to modern culinary havens, we'll explore a world of flavors and techniques, uncovering the secrets to crafting this delectable dessert. Prepare your taste buds for a delightful adventure as we unveil the best recipe for upside-down cornbread cake, a dish that will leave you craving more with every bite.

Let's cook with our recipes!

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.

UPSIDE-DOWN PEACH CORNBREAD CAKE



Upside-Down Peach Cornbread Cake image

Provided by Kardea Brown

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 fresh peaches, pitted and sliced 1/2-inch thick, or 3 cups frozen peaches, thawed
1 cup finely ground yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.
  • Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.
  • Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.
  • Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.

Tips:

  • Use good quality cornmeal: Fresh, stone-ground cornmeal will give your cake a better flavor and texture than mass-produced cornmeal.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Use a cast-iron skillet: A cast-iron skillet will give your cake a nice crispy crust.
  • Preheat the skillet before adding the batter: This will help to create a crispy crust.
  • Cook the cake over medium heat: This will help to prevent the cake from burning.
  • Don't flip the cake until it is cooked through: Flipping the cake too early can cause it to fall apart.
  • Let the cake cool slightly before serving: This will help to prevent it from falling apart.

Conclusion:

Upside-down cornbread cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its crispy crust, moist crumb, and sweet-and-savory flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a tasty treat, give upside-down cornbread cake a try!

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