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Upside-Down Peach Corn Bread Cakes Recipe


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     Upside-Down Peach Corn Bread Cakes

Category   Desserts - Breads
Sub Category   None
Servings   8

1/4 cup (1/2 stick) butter, softened
1/2 cup packed light brown sugar
1 fresh peach, thinly sliced
2 packages (8 1/2 oz. each) corn bread mix
2 eggs
1/2 cup milk
2 tablespoons vegetable oil
1 3/4 cups diced fresh peaches or frozen diced unsweetened peaches, thawed

1) Preheat oven to 400 F. Spray 8 standard (2 1/2-inch) muffin cups or ramekins with nonstick cooking spray.
2) Place 1/2 tablespoon butter and 1 tablespoon brown sugar in bottom of each muffin cup. Divide peach slices evenly among muffin cups.
3) Stir corn bread mix, eggs, milk and oil in large bowl until well blended. Stir in diced peaches. Spoon evenly into muffin cups.
4) Bake 20 minutes or until golden brown and toothpick inserted into centers comes out clean. Cool in pan 5 minutes. Run knife around edges; invert cakes onto serving plates. Serve warm.
Serving Suggestions
Serve with a scoop of vanilla ice cream or whipped cream.

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