Try this Upside-Down Blueberry Corncake recipe, or contribute your own.
Suggest a better descriptionHeat 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 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 : Womans Day From: Date: Posted to MM-Recipes Digest V4 #077 by "John S. Merkel"
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Serving Size: 1 Serving (930g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2566 | ||
Calories from Fat: 1421 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 157.9g | 211 % | |
Saturated Fat 82.1g | 411 % | |
Monounsaturated Fat 46.8g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 2393mg | 736 % | |
Sodium 2613.3mg | 90 % | |
Potassium 1138.7mg | 30 % | |
Total Carbohydrate 200.4g | 59 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 190.7g | ||
Protein 85.4g | 122 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2566
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