Upside Down Cornbread Cake and BE MINE Erotic Romance Release & #Giveaway #FoodieFriday

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.

Ingredients

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

Directions

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.
Upside Down Cornbread Cake

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