I’m still cooking my way through the KitchenAid Recipe Collections Cookbook and last week I made the family Upside-Down Peach Cornbread Cakes for dinner. My neighbor is always asking me what I’m making for dinner and he said, “you’re making dessert for dinner!!” and at first I didn’t think so. We’ve had cornbread for dinner before, I’m just adding peaches, and uh, yeah, sugar. So I did make dessert for dinner and it was pretty good. Not my favorite recipe, but the family loved it, my husband even ate it for leftovers, which just doesn’t happen in our house unless it’s really good. This recipe has my adaptations but is definitely inspired by the KitchenAid Recipe Collection .
4 tablespoons margarine/butter divided
1/2 cup packed light brown sugar divided
2 jar of Del Monte Peaches drained and rinsed
2 packages Jiffy Cornbread Mix (the Jiffy containers are just the right size)
2 tablespoons vegetable oil (or use applesauce)
1/2 cup milk
Preheat the oven to 400 degrees F. I got out my Wilton Easter Muffin tin, but the directions say to use 8 (1-cup) ramekins [which at the time I had no idea what they were, turns out, I do actually have some Pirex Ramekins in my cabinet (oops)]Place 1/12 teaspoons butter and 1 tablespoon brown sugar in bottom of each ramekin. Divide 1 jar of peach slices equally among ramekins.
Whisk together cornbread mix, oil, eggs and milk in a large bowl. (I forgot this step and my cornbread was really dry so don’t forget to add the second jar of peaches). Stir in the peaches. Place ramekins on baking sheet. Pour 3/4 cup batter into each ramekin. Bake 20 minutes or until golden and toothpick inserted into centers until they come out clean. Let cool 5 minutes. Run knife around edges of ramekins. Invert cakes onto serving plates.