Blackberry upside-down corn cake - yummy!
Every once in a while a recipe comes along to solve a tough food predicament. Like the latest issue of Every Day with Rachael Ray - it arrived in the mailbox while there were 5 containers of blackberries in the fridge looking for a purpose. The recipe is actually for a grilled cherry upside down corn cake, but says you can substitute any berries or fruit for the cherries and the improvisation didn't end there...
For the modified recipe, you need:
skillet that is stovetop and oven-safe
1/2 stick butter
1/4 cup brown sugar
1/4 cup granulated sugar
1 pound blackberries
1 cup flour
1 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1 tablespoon honey
1 egg
3/4 cup milk
1/2 stick butter, melted
Start the 1/2 stick butter, and 1/4 cup each brown and granulated sugar in the skillet over medium heat. Once it is melted and thoroughly combined, add the blackberries and stir to coat. In a medium to large bowl, combine the flour, cornmeal, baking powder, baking soda, & salt. Mix well, then add the honey, egg and milk. Stir to combine, then mix in the melted butter. Spoon the batter evenly over the berries then transfer entire pan to either a grill preheated to medium or a 375 degree oven. Cook 25-30 minutes or until golden brown and springy when pressed in the center. Allow to cool in pan for 10 minutes then run a knife around the edge to loosen any sticky parts. Place a serving platter or plate over the top of the pan (you want a plate or platter with a little extra room in case of cooked juice spillover) and invert the pan and platter so the cake slides out of the pan and gently onto the platter. Enjoy as-is or top with whipped cream. Makes an excellent breakfast or dessert just as the article promised!
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