bonappetit5.0
Upside-Down Cornbread
A twist on classic cornbread, this upside-down version features corn kernels and loads of cheddar cheese in the tender batter.
👥 6 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●wooden spoon
- ●saucepan
- ●spatula
📝 Preparation Steps
1
Batter
2
Place a rack in middle of oven; preheat to 350°. Lightly butter a 9"-diameter cake pan and dust with flour; tap out excess. Line bottom of pan with a parchment paper round. Add one 15.25-oz. can whole kernel corn, rinsed, patted dry, to prepared pan and spread out in an even layer to edges of pan.
15.25-oz. can whole kernel corn, rinsed, patted dry1
3
Whisk 1 cup plus 2 Tbsp. (141 g) all-purpose flour, 1 cup plus 2 Tbsp. (180 g) medium-grind yellow cornmeal, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. baking powder, and ½ tsp. baking soda in a large bowl to combine. Whisk 2 large eggs, ¾ cup (packed) plus 2 Tbsp. (175 g) light brown sugar, ½ cup (1 stick) unsalted butter, melted, and ½ cup sour cream in a medium bowl until homogeneous. Add 8 oz. sharp yellow cheddar, coarsely grated, and stir to combine. Make a well in the center of dry ingredients and pour in egg mixture; stir with a wooden spoon until combined. Add ½ cup whole milk and stir until incorporated and no dry streaks remain. Set batter aside.
. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. baking powder1 tsplarge eggs2. sharp yellow cheddar, coarsely grated8 oz
4
Honey Butter and Assembly
5
Vigorously whisk ½ cup (1 stick) unsalted butter, cut into pieces, room temperature, 3 Tbsp. hot sauce, 2 Tbsp. honey, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until smooth.
. hot sauce3 Tbsp. honey2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
6
Bring ½ cup (100 g) granulated sugar and 2 Tbsp. water to a boil in a small saucepan over medium heat. Cook, without stirring, until mixture is thickened and beginning to turn deep amber in color, 5–⏱️ 7 minutes. Gently stir with a heatproof rubber spatula, remove from heat, and immediately pour caramel evenly over corn kernels in pan. Scrape reserved batter over; smooth surface if needed.
7
Bake cornbread until golden and a tester inserted into the center comes out clean, 40–⏱️ 45 minutes. Transfer pan to a wire rack and let cornbread cool in pan.
8
Run an offset spatula along edges of cornbread to loosen. Set a platter upside down over pan and flip over to release cornbread. Carefully remove pan and peel away parchment paper. Serve cornbread warm or room temperature, topped with hot honey butter.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...