TRIPLE-BERRY UPSIDE-DOWN CORNBREAD
Serves 8
Ingredients
8 TBsp butter, divided
1 cup sugar, divided
2-1/2 cups frozen mixed berries
3/4 cup flour
1/2 cup yellow cornmeal
1-1/2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
2 eggs
1 tsp vanilla extract
1/4 cup sour cream
1/2 cup fresh or drained canned corn
Directions
Preheat oven to 350F.
Melt 4 TBsp butter in a 9-inch cake pan in oven. Remove from oven and spread butter over pan bottom and sides. Sprinkle 1/2 cup sugar over entire surface. Spread berries in pan.
Whisk together all the dry ingredients except for the remaining sugar. Set aside.
Cream together remaining butter and sugar. Add the oil, bearing until fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla, sour cream, and corn.
Gradually add the dry ingredients, mixing until combined. Spread batter over berries in pan.
Bake until toothpick inserted in center comes out clean, 45-50 minutes. Transfer pan to a rack and cool for 15 minutes. Loosen the edge with a knife, then place a serving platter over top of pan and flip, removing pan to serve.
Recipe courtesy of "Fabulous Food The Costco Way."
NOTE: I used unsalted butter, granulated sugar, AP flour, white cornmeal, and thawed frozen corn, with no issue.
The CookingBites Recipe Challenge: Corn
Nice cross between cake and cornbread. Pretty easy to throw together, too. The corn is definitely noticeable, and in a good way.
MrsTasty gave this two thumbs and two big toes up.
Serves 8
Ingredients
8 TBsp butter, divided
1 cup sugar, divided
2-1/2 cups frozen mixed berries
3/4 cup flour
1/2 cup yellow cornmeal
1-1/2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
2 eggs
1 tsp vanilla extract
1/4 cup sour cream
1/2 cup fresh or drained canned corn
Directions
Preheat oven to 350F.
Melt 4 TBsp butter in a 9-inch cake pan in oven. Remove from oven and spread butter over pan bottom and sides. Sprinkle 1/2 cup sugar over entire surface. Spread berries in pan.
Whisk together all the dry ingredients except for the remaining sugar. Set aside.
Cream together remaining butter and sugar. Add the oil, bearing until fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla, sour cream, and corn.
Gradually add the dry ingredients, mixing until combined. Spread batter over berries in pan.
Bake until toothpick inserted in center comes out clean, 45-50 minutes. Transfer pan to a rack and cool for 15 minutes. Loosen the edge with a knife, then place a serving platter over top of pan and flip, removing pan to serve.
Recipe courtesy of "Fabulous Food The Costco Way."
NOTE: I used unsalted butter, granulated sugar, AP flour, white cornmeal, and thawed frozen corn, with no issue.
The CookingBites Recipe Challenge: Corn
Nice cross between cake and cornbread. Pretty easy to throw together, too. The corn is definitely noticeable, and in a good way.
MrsTasty gave this two thumbs and two big toes up.
