E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Upside-down Peach Cornbread Cakes Lodge Cast Iron | April 25, 2018 We know putting sugar in cornbread is a little controversial, but these sweet treats topped with fresh basil are too good to miss. If you don't have any peach chutney laying around, we suggest trying your favorite jam, jelly, or even a drizzle of honey. Level Intermediate Prep Time 15-20 minutes Cook Time 25-30 minutes Serves 7 Cook it With Our Cast Iron Mini Cake Pan Ingredients Topping 3 ½ tablespoons butter 7 tablespoons light brown sugar, firmly packed 14 canned peach slices, drained Peach chutney, for serving Fresh basil, chopped, for serving Cake ½ cup yellow cornmeal ¼ cup all-purpose flour 1 teaspoon baking powder ⅛ teaspoon salt ¼ cup whole milk ½ teaspoon vanilla expert 1 tablespoon honey 2 tablespoons butter, at room temperature ⅛ cup granulated sugar 1 large egg Directions Preheat the oven to 350 degrees Fahrenheit. Make the topping. Place ½ tablespoon of the butter in each of the cups of a Lodge Mini Cake Pan. Place in the oven to melt, about 1 minute. Remove the pan from the oven and sprinkle 2 tablespoons of brown sugar evenly over the bottom of each cup. Place 2 peach slices in each cup. Set aside. Make the cornmeal mixture. Whisk together the cornmeal, flour, baking powder, and salt in a small bowl. Whisk together the milk, vanilla, and honey in a small bowl. In a large bowl, using an electric mixer on high speed, beat the butter until creamy. With the mixer running on low speed, gradually add the granulated sugar. Increase the speed to high and beat until the mixture is light and fluffy, about 5 minutes. Add the egg and beat well. Add half the dry mixture and beat on low speed until blended. Add the milk mixture and beat until smooth. Add the remaining flour mixture and beat until smooth. Increase the speed to high and beat for 1 minute, stopping once to scrape down the side of the bowl with a rubber spatula. Gently spoon the batter into the cups of the pan, taking care to keep the peach slices centered and filling half way. Bake until the cakes are golden brown and spring back when touched lightly in the center, about 20 minutes. Place the pan on a wire rack or Enamel Trivet to cool for 5 minutes. Run a thin knife around the edge of each cup. With oven mitts, carefully invert the pan onto a large plate. (Place the plate over the pan, hold them tightly together, flip them over together, and lift off the pan.) Replace any bits of the sticky glaze that might stick to the pan. Top with chutney and basil. Serve warm or at room temperature. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Old Fashioned Infused Pork Belly View recipe Creamy Shrimp & Corn Pasta View recipe Stir-Fried Pork with Peanut Ramen Noodles View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Upside-down Peach Cornbread Cakes Lodge Cast Iron | April 25, 2018 We know putting sugar in cornbread is a little controversial, but these sweet treats topped with fresh basil are too good to miss. If you don't have any peach chutney laying around, we suggest trying your favorite jam, jelly, or even a drizzle of honey. Level Intermediate Prep Time 15-20 minutes Cook Time 25-30 minutes Serves 7 Cook it With Our Cast Iron Mini Cake Pan Ingredients Topping 3 ½ tablespoons butter 7 tablespoons light brown sugar, firmly packed 14 canned peach slices, drained Peach chutney, for serving Fresh basil, chopped, for serving Cake ½ cup yellow cornmeal ¼ cup all-purpose flour 1 teaspoon baking powder ⅛ teaspoon salt ¼ cup whole milk ½ teaspoon vanilla expert 1 tablespoon honey 2 tablespoons butter, at room temperature ⅛ cup granulated sugar 1 large egg Directions Preheat the oven to 350 degrees Fahrenheit. Make the topping. Place ½ tablespoon of the butter in each of the cups of a Lodge Mini Cake Pan. Place in the oven to melt, about 1 minute. Remove the pan from the oven and sprinkle 2 tablespoons of brown sugar evenly over the bottom of each cup. Place 2 peach slices in each cup. Set aside. Make the cornmeal mixture. Whisk together the cornmeal, flour, baking powder, and salt in a small bowl. Whisk together the milk, vanilla, and honey in a small bowl. In a large bowl, using an electric mixer on high speed, beat the butter until creamy. With the mixer running on low speed, gradually add the granulated sugar. Increase the speed to high and beat until the mixture is light and fluffy, about 5 minutes. Add the egg and beat well. Add half the dry mixture and beat on low speed until blended. Add the milk mixture and beat until smooth. Add the remaining flour mixture and beat until smooth. Increase the speed to high and beat for 1 minute, stopping once to scrape down the side of the bowl with a rubber spatula. Gently spoon the batter into the cups of the pan, taking care to keep the peach slices centered and filling half way. Bake until the cakes are golden brown and spring back when touched lightly in the center, about 20 minutes. Place the pan on a wire rack or Enamel Trivet to cool for 5 minutes. Run a thin knife around the edge of each cup. With oven mitts, carefully invert the pan onto a large plate. (Place the plate over the pan, hold them tightly together, flip them over together, and lift off the pan.) Replace any bits of the sticky glaze that might stick to the pan. Top with chutney and basil. Serve warm or at room temperature. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Old Fashioned Infused Pork Belly View recipe Creamy Shrimp & Corn Pasta View recipe Stir-Fried Pork with Peanut Ramen Noodles View recipe
