Aunt Bettys Apple Upside Down Corn Bread Recipes

Steps:

• For the pineapple: Preheat the oven to 450 degrees F. Grease a 12-cup muffin pan with cooking spray.
• Combine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes.
• For the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated.
• Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full.
• Bake for 15 minutes. Cool on a wire rack for 5 minutes. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Sprinkle with flaky sea salt and serve!

Steps:

• Heat oven to 350°F. Cut onion into 5 (1/2-inch thick) rings; keep rings intact.
• In 10-inch cast-iron skillet, melt butter over medium-low heat. Gently place onion slices close together in the butter. If last ring looks too large to fit in skillet, remove outside rings until small enough to fit. Sprinkle with salt, and cook 3 to 4 minutes without moving, until onions soften but don't fall apart. Remove from heat. With large, flat spatula, gently turn onions, keeping rings together as much as possible.
• In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in cheeses and herbs.
• Pour batter over onions. Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
• Run knife around edge of cornbread. Let cornbread cool 10 minutes.
• Place a plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges.

Steps:

• Heat oven to 350°F. In 10-inch cast-iron skillet, cook bacon over medium-low heat until just crispy. With slotted spoon, transfer bacon to paper towel-lined plate; set aside. Pour off all but 1 tablespoon drippings; discard or reserve for another use.
• Place pepper rings in single layer in drippings in skillet, and cook 1 to 2 minutes or until peppers soften. Remove skillet from heat. Turn peppers, keeping in single layer.
• In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in reserved bacon, chiles, cheese and green onion whites.
• Gently pour batter over pepper rings. Bake 28 to 33 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
• Run knife around edge of cornbread. Let cornbread cool 10 minutes.
• Place plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges. Top with green onion greens.

Steps:

• Preheat oven to 375 F.
• For topping, heat butter and syrup in an iron skillet. Add apples and cook slightly 5 minutes. Arrange in the bottom of the skillet.
• For cornbread:.
• Combine all dry ingredients and form a "well" in the center.
• Beat together wet ingredients in the well. Stir until just combined. Spread gently over the apples.
• Bake 30-35 minutes. Test with a toothpick for doneness.
• Cool for 5 minutes. Invert on a plate.
• Serve warm with butter and syrup.

Steps:

• Preheat oven to 400 degrees F.
• Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
• Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
• In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
• To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Heat oven to 450°F. Grease or spray 8- or 9-inch square pan.
• In large bowl, mix all ingredients. Pour into pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm if desired.

Steps:

• Heat oven to 400°F. In large bowl, stir together flour, cornmeal, bacon chips, baking powder and salt; set aside. In medium bowl, beat eggs with fork. Beat in milk, honey and 1/2 cup melted butter with fork. Add egg mixture to flour mixture all at once; stir just until mixed.
• Pour oil into 8-inch square or 9-inch round pan. Heat in oven 1 minute. Pour batter into hot pan.
• Bake cornbread 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Brush with 1 tablespoon melted butter. Serve warm.