epicurious5.0
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⏱️ Prep & Cook: 1h 30m👤 Rachel Gurjar📖 epicurious
🥘 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.
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