Aunt Betty's Apple Upside Down Corn Bread
photo by loof751
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
for Topping
- 29.58 ml unsalted butter
- 29.58 ml maple syrup
- 2 large granny smith apples, peeled, cored and sliced 1/4-inch thick
-
For cornbread
- 177.44 ml cornmeal
- 177.44 ml flour
- 4.92 ml baking powder
- 2.46 ml salt
- 1.23 ml baking soda
- 1 egg, lightly beaten
- 236.59 ml buttermilk
- 59.14 ml maple syrup
- 44.37 ml unsalted butter, melted
directions
- Preheat oven to 375 F.
- For topping, heat butter and syrup in an iron skillet. Add apples and cook slightly 5 minutes. Arrange in the bottom of the skillet.
- For cornbread:.
- Combine all dry ingredients and form a "well" in the center.
- Beat together wet ingredients in the well. Stir until just combined. Spread gently over the apples.
- Bake 30-35 minutes. Test with a toothpick for doneness.
- Cool for 5 minutes. Invert on a plate.
- Serve warm with butter and syrup.
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Reviews
-
We enjoyed this corn bread as a breakfast treat, served with warm maple syrup. I made this as written except that I used Fuji apples instead of the Granny Smith, as that is what I had on hand. I wasn't sure which size skillet to use, so I made it in my 9 1/2" cast iron skillet and it worked perfectly. Thank you for sharing. **Made for 2013 Football Pool week #4**
Tweaks
-
We enjoyed this corn bread as a breakfast treat, served with warm maple syrup. I made this as written except that I used Fuji apples instead of the Granny Smith, as that is what I had on hand. I wasn't sure which size skillet to use, so I made it in my 9 1/2" cast iron skillet and it worked perfectly. Thank you for sharing. **Made for 2013 Football Pool week #4**
RECIPE SUBMITTED BY
pamela t.
United States