Recipes

Upside-Down Peachy Corn Cake

by Grant W. Melton 9:23 AM, October 4, 2017

Aired October 5, 2017

Serves 6 to 8 servings
Ingredients

1 8.5-ounce box Jiffy cornbread mix
1 egg
1/3 cup milk
1/2 teaspoon vanilla
3 peaches
1 tablespoon sugar
Whipped cream, for serving 

Preparation

Preheat oven to 400°F.

Grease an 8-inch cake pan with butter. Add flour to coat, tapping the pan to distribute the flour all over. Shake out any excess flour then place a round of parchment paper in the bottom of the pan.

Place the cornbread mix into a large mixing bowl. Add the egg, milk and vanilla, and mix until well combined. Set aside.

Remove the pits from the peaches and then cut each peach into 8 slices. Place the peaches in a circular pattern into the bottom of the flour-dusted pan. Sprinkle with the sugar and then pour the cornbread batter over the top.

Bake for 20 minutes or until a toothpick comes out clean with inserted into the middle of the cake.

Remove from oven and let cool for a few minutes before inverting onto a cake plate. Slice and serve with whipped cream. 

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