Name: Upside-Down Cornbread Cake
Yield: 4 servings
Ingredients: 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; Special equipment: 1 (9-inch) cast iron skillet

Servings: persons

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
Special equipment: 1 (9-inch) cast iron skillet

1
Preheat oven to 400 degrees F.
2
In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
3
In the cast iron skillet over medium-high heat, add sugar and butter and let melt.
4
When melted, remove from heat and add remaining ingredients.
5
Be sure to place maraschino cherries evenly throughout.
6
Pour in batter and smooth top with a spatula.
7
Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
8
To serve: place a platter over skillet and invert cake.
9
It should slide out easily.
10
Slice into wedges and serve warm with whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Upside-Down Cornbread Cake

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