Happy Friday! Woo hoo we made it to the end of the week. I’ve got a busy weekend planned and I hope you have a great one.
Today I’m sharing a recipe that helps handle some of the leftovers from Thanksgiving. I love the Penguin Cornbread Mix from Costco, but always have a lot of it left over after the holiday. While we love cornbread in my house, I wanted to find a way to mix things up.
After checking out a few sites, I came across an upside down cake recipe from the fabulous Sunny Anderson and decided to adapt it to deal with the cornbread mix as well as the fruits I had handy, namely pears, apples and blueberries. You can actually make this with any fresh or canned fruit which is why I didn’t put any specific fruit name in the title. If using canned fruit, make sure to drain it well so you don’t water down the sauce for the topping.
2-3 cups fruit, sliced (except small fruits like blueberries)
1 cup brown sugar
1 stick of butter
1 cup rum/amaretto/or other sweet liquor
1 cornbread mix
Preheat oven to 350 degrees.
In a small saucepan, melt butter, add 1/2 cup brown sugar and still until dissolved. Add liquor and slow boil until the liquid is a little syrupy.
Make cornbread according to the mix and add the remaining 1/2 cup brown sugar.
Oil 9×13 inch pan. Layout the fruit in the bottom of the pan. Once the butter/sugar/alcohol mixture is syrupy, pour over the fruit. Then pour the cornbread mix over the fruit and syrup.
Bake for 30-45 minutes or until knife comes out clean from the cornbread. Let cool. Once cool, invert the cake onto another plate.
Serve with ice cream and/or whipped cream. The cake is dense and not too sweet. For those who need gluten free, this is a perfect recipe since corn does not have gluten. Just make sure to check the label of your cornbread mix to make sure there are no other products containing gluten.
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