Upside-down blueberry corncake
Yield: 1 Servings
Ingredients:
- 1/2 c Unsalted butter or margarine Softened
- 1 pt Blueberries -- rinsed and Patted dr
- 1/3 c Plus 3/4 c sugar
- 1/2 tb Cornstarch
- 2 lg Eggs
- 1 ts Vanilla
- 1 c Yellow cornmeal
- 2/3 c All-purpose flour
- 2 ts Baking powder
- 1/2 ts Ground cinnamon
- 1/4 ts Salt
- 2/3 c Milk Heat oven to 350. Heat a heavy 10-inch-wide
- 1 1/2-inch-deep ovenproof skillet (cast iron is ideal) over medium heat. Add 2 tablespoons of the butter and stir until melted. Mix blueberries
- 1/3 cup sugar and the cornstarch in a medium bowl. Add to skillet and cook stirring
- 2 minutes or until bubbly. Remove pan from heat. Beat
Instructions:
remaining butter and sugar in a large bowl with an electric mixer until blended. Add eggs and vanilla and beat until fluffy about 2 minutes. In another bowl whisk the cornmeal flour baking powder cinnamon and salt until blended (mixture will be grainy) and scrape over blueberry mixture in skillet; spread evenly. Bake 35 minutes or until a wooden pick inserted in center comes out clean. Run a knife around edge of pan place serving plate on top of skillet. Holding the skillet and plate together with pot holders carefully invert hot cake onto the plate. Let cake cool completely before serving. Recipe By : Woman's Day From: Date:
