Upside-Down Cornbread Cake

Total Time:
50 min
20 min
30 min

6 to 8 servings

  • For the cornbread:
  • 1 cup all-purpose flour
  • 1 cup stone-ground yellow cornmeal
  • 1 cup heavy cream
  • 2 eggs
  • 1/2 stick butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • For the sauce:
  • 1/2 cup dark brown sugar, firmly packed
  • 1/2 stick butter
  • 1 (15.5 ounce) can fruit cocktail, drained
  • 1 (12-ounce) can maraschino cherries, drained
  • 1/2 cup chopped walnuts
  • 1/4 cup brandy
  • Whipped cream, for serving
  • Special equipment: 1 (9-inch) cast iron skillet

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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4.1 33
Saw this on “Cooking for Real” a little while ago. So I was trying to cut a corner and almost ended up with egg on my face. I was using the Jiffy box corn bread. Pored corn bread over and it was not enough. I did not do the math. 1 cup flour and 1 cup cornmeal is 16 oz., a box of Jiffy corn bread is only 8 oz. Luckily I had an extra box in the cupboard. (OFF TOPIC: I cooked this in my 10 inch Zwilling J.A. Heckels Sprit Frypan. (I have the 8, 10 and 12 inch pans) Let me tell you these are the absolute best pans when you want non-stick. I threw away all of my Calphalon pans that were starting to flake after only two years and not nearly as non-stick.) The cake flipped easy-peasy. It took a total of 26 minutes to bake, it was a little on the sweat side, but we really enjoyed it and will make again. Thanks Sunny. item not reviewed by moderator and published
I would not change a thing except for the nuts because my husband can't eat them . Sunny I love your Grandma, Keep cooking and Grandma , Please keep teaching. item not reviewed by moderator and published
I baked this today (the only thing I did different was I used a Jiffy mix in place of the "from scratch" cornbread and just added the melted butter and brown sugar and I used 2 oz of honey whiskey rather than brandy, because it's what I had on hand. The first thing my husband and kids said was it was beautiful with the pretty fruit, especially the cherries. Then they tried it and they RAVED. It is DELICIOUS! item not reviewed by moderator and published
This recipe went in "The Vault." My whole family loved it, and of course it made me look like a rock star cook! I wouldn't change a thing. The presentation is beautiful and the taste is amazing. Thanks Sunny! item not reviewed by moderator and published
Extremely tasty. I made this for a family party and everyone enjoyed it. This one is a keeper. item not reviewed by moderator and published
I am not a sweets eater. However I really enjoyed this cake. It was not dry. Rather it was really moist. I put to much syrup from the fruit cocktail in it. Next time I will not. It was not to grainy either. The leftovers were just as good. It really kept well. The whipped cream topping set it off. I ate myself sick. To me it was great. I am definitely making this again. I did not use the brandy. I was worried about it being over powering. But without it it was still wonderful. item not reviewed by moderator and published
My husband has a HUGE sweet tooth!!!! This Upside-down Cornbread Cake is wonderful with ham (w/ mustard, brown sugar, pineapple etc. mixture), and fresh or roasted salad and satisfies a bread/dessert craving. Sunny REALLY gets the southern classic recipes AND brings her vast world travel crusine experiences to all of us. She is a true cooking gem!!!!!! J. Heart, Canton, NC item not reviewed by moderator and published
I made this a few months ago after this show aired it was delish!!! I am actually going to be making again soon... and to lopezdaisy I made it in a dutch oven because I do not have a cast iron skillet either. it came out just fine! item not reviewed by moderator and published
This recipe looks great. I don't have a cast iron pan though. :( Has anyone tried it without using an iron cast pan? I wonder if I should even attempt it without having the right pan. item not reviewed by moderator and published
What is the name of the ingredient in the upside down cornbread it says cornbread and like heavy cream what kind of cream? item not reviewed by moderator and published

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