Upside-down Cornbread Cake
From choclytcandy 14 years ago
- 30 minutes to make
- Serves 8
Http://www.foodnetwork.com/recipes/sunny-anderson. Finish it the first day, because the next day, it gets hard.
Ingredients
- For the cornbread: shopping list
- 1 cup all-purpose flour shopping list
- 1 cup stone-ground yellow cornmeal shopping list
- 1 cup heavy cream or buttermilk shopping list
- 2 eggs shopping list
- 1/2 stick butter, melted shopping list
- 2 tablespoons brown sugar (add more if you want a sweeter bread) shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon salt shopping list
- For the sauce: shopping list
- 1/2 cup dark brown sugar, firmly packed shopping list
- 1/2 stick butter shopping list
- 1 (15.5 ounce) can fruit cocktail, drained (retain juice,in case mixture is too dry) shopping list
- 1 (12-ounce) can maraschino cherries, drained shopping list
- 1/2 cup chopped walnuts shopping list
- 1/4 cup brandy shopping list
- whipped cream, for serving shopping list
- Special equipment: 1 (9-inch) cast iron skillet shopping list
How to make it
- 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.
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People Who Like This Dish 1
- boosan21 Pleasant Valley, CT
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