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Cornbread Peach Upside Down Cake

Cornbread Peach Upside Down Cake

adapted from FOOD NETWORK:sunny anderson

Makes 6-8


  • 1 cup all-purpose flour
  • 1 cup stone-ground yellow cornmeal
  • 1 cup heavy cream
  • 2 eggs (for extra moistness, I used a tablespoon of sour cream for one egg)
  • 1/2 stick butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 12 oz can of peaches, drained
  • Special Equipment
  • 1 9” cast iron skillet

Cooking Directions

  • Preheat oven to 400 degrees Fahrenheit in a large bowl, mix flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder, and salt
  • In a cast-iron skillet over medium heat, add 1/2 cup of dark brown
  • sugar, firmly pack 1/2 stick butter and 1/4 cup brandy and let melt. When melted, remove from skillet and add remaining ingredients from the large bowl.
  • Be sure to place drained peaches on the bottom of the skillet, spread evenly.
  • Pour in batter and smooth top with a spatula.
  • Bake for 25 minutes until cornbread is golden and a toothpick comes out clean (I use a timer to ensure doneness)
  • Place a platter over the skillet and invert the cake


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