Upside Down Cornbread Cake Food

UPSIDE-DOWN PEACH CORNBREAD CAKE

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.

BLACKBERRY CORNBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch ovenproof skillet with the butter.
• In a medium bowl, whisk together the buttermilk, vanilla bean paste and eggs. In a separate medium bowl, combine the flour, cornmeal, maple sugar, baking soda and salt. Stir in the buttermilk mixture until smooth.
• Line the blackberries in the buttered skillet, then pour the batter over the top. Pour the cream into the center of the batter. Bake until the top crust is golden brown, 40 to 45 minutes.
• Serve warm with blackberries, maple syrup and whipped cream.

PINEAPPLE UPSIDE-DOWN CORNMEAL CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
• Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
• Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
• In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.

PINEAPPLE UPSIDE DOWN CORNBREAD MUFFINS

Steps:

• For the pineapple: Preheat the oven to 450 degrees F. Grease a 12-cup muffin pan with cooking spray.
• Combine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes.
• For the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated.
• Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full.
• Bake for 15 minutes. Cool on a wire rack for 5 minutes. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Sprinkle with flaky sea salt and serve!

PINEAPPLE UPSIDE DOWN CORNBREAD

Steps:

• In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
• Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
• Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
• In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.

UPSIDE-DOWN PEACH CORNBREAD CAKE

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.

CRANBERRY UPSIDE-DOWN CORNBREAD

Steps:

• Preheat oven to 375°F.
• In 10-inch ovenproof, nonstick skillet, combine cranberries, raspberry spread, 1 tablespoon of brown sugar, orange zest, and orange juice. Bring to a boil over medium-low heat, reduce to a simmer, and cook, stirring frequently, 7 minutes or until berries have popped and sauce is thick.
• Meanwhile, in a large bowl, stir together cornmeal, flour, baking powder, baking soda, salt, and remaining 3 tablespoons brown sugar. In measuring cup, combine buttermilk, oil, and egg. Make well in center of dry ingredients, pour in buttermilk mixture and stir to combine.
• Pour cornmeal mixture over cranberries. Bake 20 minutes or until knife inserted in center comes out clean. Cool 5 minutes in pan, then invert onto plate, scraping any berry mixture that sticks to the pan on top of cornbread. Serve warm or at room temperature.

UPSIDE DOWN CORNBREAD COFFEE CAKE

Steps:

• 1. Preheat oven to 350. Melt the butter in a 9x7 inch baking dish in the oven. After it's melted sprinkle the brown sugar over melted butter, then sprinkle the ham over the brown sugar.
• 2. Mix your cornbread mix with your 1 egg, and the 1/3 cup liquid (half milk & half pineapple juice) pour the batter over the top of the ham, brown sugar and pineapple mixture.
• 3. Bake in a 350 oven for 25 minutes or until cornbread is golden and pineapple mixture is bubble out the sides. Test center of bread with a toothpick, if it comes out clean it's done.
• 4. Remove cake from oven and run a knife around the outside of cake. Flip the cake over like you do an upside down cake onto a platter. Let the cake cool about 20-30 minutes before eating.