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Upside-Down Cornbread Cake Recipe


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     Upside-Down Cornbread Cake

Category   Desserts - Breads
Sub Category   None
Servings   6-8
Preptime   20 min

1 cup all-purpsoe flour
1 cup stone-ground yellow cornmeal
1 cup heavy cream
2 eggs
1/2 stick butter, melted
2 tablespoons brown sugar
1 tsp baking powder
1 tsp salt
for sauce-
1/2 cup brown sugar, firmly packed
1/2 stick butter
1 (15.5 oz) can fuirt cocktail, drained
1 (12 oz) can maraschino cherries, drained
1/2 cup chopped walnuts
1/4 cup brandy
whipped cream for serving

Preheat oven to 400 degrees. In a large bowl, mix togetehr flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
In a 9 inch 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 spatula. Bake 25 mins, until cornbread is golden and a toothpick comes out clean
To serve- place a platter over skillet and invert cake. It should slide out easy. slice into wedges and serve warm with whipped cream.

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