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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Upside-down Berry Cornmeal Cake Recipe

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This recipe for Upside-down Berry Cornmeal Cake is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. mixed berries (blueberries, raspberries, and or blackberries)
1 1/3 c flour
1/2 c. cornmeal
1 tbsp. finely snipped fresh basil
2 tsp. baking powder
1/4 tsp. salt
2 eggs, lightly beaten
1/2 c. sugar
2/3 c. milk
1/3 c. canola oil
Fresh basil or mint (optional)
1/3 c. powdered sugar
2 tsp. milk
1 tsp. lemon juice
Directions:
Directions:
Preheat oven to 350º. Grease 8 inch round pan, line bottom with parchment paper, grease. Arrange 1 1/2 cups of berries in bottom of pan; set aside. In bowl, stir together flour, cornmeal, basil, baking powder, and salt. set aside. In another bowl, whisk together eggs, sugar, milk, and oil. Add egg mixture to flour mixture. Stir until combined; pour over berries. Spread evenly. Bake 40 to 45 minutes or until pick inserted in center comes out clean. Cool cake in pan for about 5 minutes. Using a knife, run it around the edges to loosen sides. Invert onto a plate. Remove parchment paper. Cool completely. Combine powdered sugar, milk, and lemon juice. pour on top of cake. Put remaining berries on top and the fresh basil or mint.
Number Of Servings:
Number Of Servings:
10

 

 

 

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